Delicious Moroccan version of British baked beans .

Ingredients :

• 450g White kidney beans (soaked overnight then drained)
• 1 can of chopped tomatos
• 1 medium onion (grated)
• 5 cloves of garlic (finely chopped)
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon salt
• 1 tablespoon of Amboora Smoky Ras El Hanout Spice Blend
• 1/2 teaspoon cayenne pepper or fresh chilli flakes (optitonal - to taste)
• 110ml olive oil

Instructions:

1. Add all the ingredients to a large pot and cover in 2 letres 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 the beans from burning.

3. Serve warm and enjoy !