Tfina Camounia (Potatoes and Bean Stew)

Tfina Camounia (Potatoes and Bean Stew) is a traditional Tunisian recipe for a classic vegetarian of a bean stew in which a potato and egg mixture is dropped. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Potatoes and Bean Stew (Tfina Camounia).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

Rating:

Tags : Bean Recipes Tunisia Recipes

This is a classic dish originating from Tunisia's Jewish (Sephardic) community. Variations of tfina dishes, variously using beans and chickpeas can be found throughout the Jewish world.

Ingredients:

450g white beans, soaked in plenty of water over night
1l water
5 garlic cloves, finely chopped
3 tsp ground cumin
1 tsp salt
2 tsp harissa
1 tbsp tomato purée
1 large, ripe, tomato, finely chopped
3 tbsp olive oil
450g potatoes, boiled and mashed
3 eggs, beaten
1/4 tsp ground turmeric

Method:

Drain the beans, add to a large pan and just cover with water. Bring to a boil and cook for about 45 minutes, or until tender (topping-up the water, as needed). When tender, reduce to a simmer, adjust the water level and cover.

In a bowl, combine the garlic, cumin, salt, paprika, tomato purée and chopped tomato. Mix well to combine. Add the oil to a frying pan and when hot stir-in the tomato mixture. Cook for 5 minutes, stirring frequently, then add to the simmering beans along with 250ml water.

In another bowl, mix together the mashed potatoes, eggs and turmeric. Stir until smooth then drop this mixture by the tablespoon into the bean mix. Continue adding until all the potato mix is in the pan then cover and simmer for 15 minutes. Serve hot, garnished with coriander or parsley.