Beans are so underrated. This recipe is like a hug in a bowl. Serve as is or add more liquid to make a soup. Better yet, brush these thick braised beans on a warm pita bread. Believe me!
Possibility of exchange: To reduce preparation time, you can replace canned beans with dried beans. Reduce cooking time to 10 to 15 minutes. You can use any type of broth you prefer, whether it’s vegetable, chicken, or beef. If you don’t have a stock on hand, you can substitute the water.
For the beans:
Cover the beans 2 inches with cold water. Soak overnight in the refrigerator. The next day, drain the soaking liquid and set the beans aside.
Heat the olive oil in a medium saucepan. Saute ginger and garlic until very fragrant. Add spices, tomato paste and harissa.
Cook for 5 minutes, stirring often, until the mixture becomes thick and dark brown.
Add the beans and cover with the broth. Bring to a boil then lower the heat to simmer.
Cook the beans until almost tender, about 30 to 40 minutes, depending on the size of your pan. Add the diced potatoes and finish cooking the beans and potatoes, about 5 more minutes.
Mix the chopped parsley and cilantro. Add the harissa paste and olive oil. Mix to combine. Finish with a squeeze of lemon juice.