Moroccan-style homemade baked beans

Instructions

1 Place soaked beans in a pan with enough cold water to cover beans by 2.5cm. Add sage and garlic. Cover pan and bring to the boil. Reduce heat and simmer for 1 1/2 hours, or until beans are soft but still holding their shape.

2 Meanwhile, heat 1 tablespoon of the oil in a non-stick pan. Add onion and cook until softened. Add tomatoes, paste, herbs, stock and 1/4 cup water. Cook for 10—15 minutes to make a thick tomato sauce. Set to one side until beans are cooked.

3 Once beans are cooked, drain. Return to pan with tomato sauce. Stir in remaining oil, sugar, vinegar, cinnamon, nutmeg, ground coriander, cumin and dates. Heat, stirring occasionally, for 10-15 minutes. Stir in fresh coriander.

4 Prepare couscous following packet directions. Serve beans on couscous. Garnish with coriander and almonds.