Directions
- 1Heat a drizzle of olive oil in a frying pan over medium heat. Once hot, add the garlic and chili and cook for a minute or so, just to soften.
- 2Add the harissa paste and cook for a further minute, stirring constantly, until it releases its fragrance.
- 3Pour the chopped tomatoes into the pan and season with a pinch of salt and pepper. Bring everything to a simmer and cook for 5-6 minutes, stirring frequently, until the tomatoes have reduced slightly.
- 4Add both tins of butter beans, and their liquid, into the pan. Stir well then bring back to a simmer.
- 5Cook for 10-15 minutes, or until the liquid has reduced into a silky sauce.
- 6Stir through the vinegar, then taste and adjust the seasoning, adding more salt, black pepper or vinegar, if needed.
- 7Pour the butter beans into a bowl and serve topped with a few spoonful of yoghurt, extra oil from the harissa jar, a sprinkle of fresh dill and lots of fresh crusty bread.
Ingredients
- 1 drizzle olive oil
- 5 garlic cloves, minced
- 1 red chili, seeds removed & finely chopped
- 3 generous tbsp harissa paste
- 400 g finely chopped tomatoes
- 800 g butter beans
- 2 tbsp red wine vinegar
- 1 small handful fresh dill, finely chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 serving vegan yoghurt
- 1 serving extra harissa
- 1 serving crusty bread
Equipment
frying pan
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