Harissa Butter Beans

Name: Harissa Butter Beans
Total time: 20 min
Yield: 1 servings
Cuisine: Moroccan
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

20m

Serves 1

instagram.com

Harissa Butter Beans

instagram.com

20m

Serves 1

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

Harissa Butter Beans

20m

Serves 1

instagram.com

Harissa Butter Beans

instagram.com

20m

Serves 1

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.