Bean and lemon tagine

As the name would suggest, this is a very beany tagine and as such is quiet a heavy meal. It is thus best served with Golden Cous-Cous (which has some vegetables in it) in order to round out the meal. This recipe serves four people.

What goes in:

• 800 grams (or so) of cooked haricot beans (or pinto, or half and half of each)
• 2 small preserved lemons; chopped
• 1 small onion, halved lengthways and finely sliced
• 2 largish cloves of garlic, crushed
• 1 teaspoon of cumin powder
• 1 teaspoon of smoked paprika (smoked paprika is a traditional spanish spice)
  
• 1 tablespoon of crushed black pepper
• 2 tablespoons of sweet, light miso (dissolve in boiled water)
  
• A clutch each of fresh parsely and coriander, chopped.
• A generous splash of olive oil

The making:

• Prehead oven to high, and preferably preheat the empty tagine
• Mix all ingredients into the tagine
• Add boiled water to below lip of tagine bowl
• Bake on high for about 1 hour