Delicious Moroccan version of British baked beans.

Ingredients

• 450g White kidney beans (soaked overnight then drained)
• 1 can of chopped tomatoes
• 1 medium onion (grated or finely chopped)
• 5 cloves of garlic (crushed or finely chopped)
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 1 teapoon salt or to taste
• 1 teaspoon of Smoky Ras El Hanout Spice Blend
• 1/2 teaspoon cayenne pepper or fresh chilli flakes (optional)
• 100ml olive oil

Instructions:

1. Add all the ingredients to a large pot and cover in 2 litres of water and bring to simmer.

2. Cover and simmer the beans over medium heat until the beans are tender and the sauce is thick and no longer watery, for about one and a half hours. However if the liquids reduce too much while cooking, add a little water to prevent from burning.

3. Serve warm and enjoy !