DETAILS
Serves 4
INGREDIENTS
- 1 tbsp sunflower oil
- 1 onion, thinly sliced
- 2 tsp rose harissa paste
- pinch of dried chilli flakes
- 1 x 400g can of good-quality chopped tomatoes
- handful of cherry tomatoes
- 250g dried orzo (ensure egg-free)
- 1 x 400g can of borlotti beans, drained and rinsed
- 4 bay leaves
- 1 cinnamon stick
- 1 unwaxed blood orange, peeled and sliced into rounds (or use regular oranges if you can’t get hold of blood variety)
- juice of 1/2 unwaxed lemon
- generous pinch each of sea salt and black pepper
METHOD
- Preheat the oven to 180°C/350°F/gas mark 4.
- In a large lidded flameproof casserole, heat the oil and onion over a medium-high heat for 5 minutes, stirring occasionally, until the onion begins to brown. Stir in the harissa and chilli flakes.
- Pour in the chopped tomatoes then add the cherry tomatoes. Stir in the orzo with 250ml (1 cup) cold water, then pour the borlotti beans into the centre of the dish.
- Push the bay leaves and cinnamon stick into the dish, then lay the orange slices over the top and place on the lid. Cook in the oven for 45 minutes, then increase the temperature to 200°C/400°F/gas mark 6 for 15 minutes.
- Carefully remove from the oven and squeeze over the lemon juice. Season with salt and pepper.
Cook’s tip
I love the nutty flavour of borlotti beans, but cannellini or butterbeans make good alternatives.
Recipe adapted from Easy Vegan Bible by Katy Beskow, (Quadrille, £22). Photography by Luke Albert.