COURSE:
Main Course, Side Dish
Carrot and Cannellini Bean Tagine: A Hearty and Flavourful Vegetarian Delight
Discover the rich, aromatic flavours of a Carrot and Cannellini Bean Tagine, a comforting and hearty dish that’s perfect for a nourishing meal. This vibrant tagine combines tender carrots, creamy cannellini beans, and a variety of fragrant spices, creating a satisfying vegetarian dish full of depth and warmth. Using your Instant Pot, this recipe is quick to prepare while retaining all the authentic flavours of a traditional Moroccan tagine.
The slow-cooked spices, including cumin, coriander, and cinnamon, infuse the carrots and beans, creating a perfectly balanced dish that is both comforting and filling. The cannellini beans provide a creamy texture, complementing the soft, sweet carrots, while the spices offer an exotic touch that elevates the whole meal. Whether served over couscous or with crusty bread, this tagine is a fantastic option for lunch or dinner, offering a wholesome and flavour-packed meal that’s easy to prepare.
Ideal for vegetarians or anyone looking to enjoy a lighter, plant-based meal, the Carrot and Cannellini Bean Tagine is both satisfying and nourishing. With the Instant Pot, you can enjoy all the delicious, slow-cooked flavours of a traditional tagine in a fraction of the time, making it the perfect go-to recipe for busy evenings or family dinners.
Carrot and Cannellini Bean Tagine
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 60 ml extra-virgin olive oil
- 4 cloves garlic
- 1 onion
- 720 ml vegetable stock
- 8 medium carrots
- 2 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 450 g dried cannellini beans
- 1 tbsp tomato paste
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh mint
- couscous or flatbread for serving
Instructions
- In a bowl, combine the beans with 900ml water and 1 teaspoon of the salt. Let soak for 10 to 12 hours, or overnight. Drain the beans and set aside.
- Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 5 minutes, until the onion is softened, and the garlic is toasty and brown. Stir in the stock and use a wooden spoon to deglaze the bottom of the pot.
- Stir in the carrots, spices, and beans, making sure all the beans are submerged in the cooking liquid.
- Secure the lid and press the Cancel button to reset the cooking program. Select Pressure Cook, or Bean/Chili setting and set the cooking time for 30 minutes at High pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally (this will take about 40 minutes). Open the pot and stir in the tomato paste and lemon juice. Taste and adjust the seasoning with salt, if needed.
- Ladle the tagine into bowls. Drizzle with oil and sprinkle with mint.
- Serve hot, with couscous or flatbread.
Carrot and Cannellini Bean Tagine
COURSE:
Main Course, Side Dish
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 60 ml extra-virgin olive oil
- 4 cloves garlic
- 1 onion
- 720 ml vegetable stock
- 8 medium carrots
- 2 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 450 g dried cannellini beans
- 1 tbsp tomato paste
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh mint
- couscous or flatbread for serving
Instructions
- In a bowl, combine the beans with 900ml water and 1 teaspoon of the salt. Let soak for 10 to 12 hours, or overnight. Drain the beans and set aside.
- Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 5 minutes, until the onion is softened, and the garlic is toasty and brown. Stir in the stock and use a wooden spoon to deglaze the bottom of the pot.
- Stir in the carrots, spices, and beans, making sure all the beans are submerged in the cooking liquid.
- Secure the lid and press the Cancel button to reset the cooking program. Select Pressure Cook, or Bean/Chili setting and set the cooking time for 30 minutes at High pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally (this will take about 40 minutes). Open the pot and stir in the tomato paste and lemon juice. Taste and adjust the seasoning with salt, if needed.
- Ladle the tagine into bowls. Drizzle with oil and sprinkle with mint.
- Serve hot, with couscous or flatbread.
Carrot and Cannellini Bean Tagine: A Hearty and Flavourful Vegetarian Delight
Discover the rich, aromatic flavours of a Carrot and Cannellini Bean Tagine, a comforting and hearty dish that’s perfect for a nourishing meal. This vibrant tagine combines tender carrots, creamy cannellini beans, and a variety of fragrant spices, creating a satisfying vegetarian dish full of depth and warmth. Using your Instant Pot, this recipe is quick to prepare while retaining all the authentic flavours of a traditional Moroccan tagine.
The slow-cooked spices, including cumin, coriander, and cinnamon, infuse the carrots and beans, creating a perfectly balanced dish that is both comforting and filling. The cannellini beans provide a creamy texture, complementing the soft, sweet carrots, while the spices offer an exotic touch that elevates the whole meal. Whether served over couscous or with crusty bread, this tagine is a fantastic option for lunch or dinner, offering a wholesome and flavour-packed meal that’s easy to prepare.
Ideal for vegetarians or anyone looking to enjoy a lighter, plant-based meal, the Carrot and Cannellini Bean Tagine is both satisfying and nourishing. With the Instant Pot, you can enjoy all the delicious, slow-cooked flavours of a traditional tagine in a fraction of the time, making it the perfect go-to recipe for busy evenings or family dinners.
