Spicy Harissa Butter Beans Recipe for Flavorful Weeknight Meals

Print

• olive oil
• 5 garlic cloves minced
• 1 red chilli seeds removed & finely chopped
• 3 generous tbsp harissa paste
• 400 g tin finely chopped tomatoes
• 700 g jar butter beans (or 2 x 400g tins)
• 1-2 tbsp red wine vinegar
• salt & freshly ground black pepper
• to serve: plain yoghurt, extra harissa, chopped fresh dill, crusty bread

1. Warm a good glug of olive oil in a frying pan over medium heat. When the oil is hot, add the minced garlic and chopped chilli and fry for about a minute until softened. Stir in the harissa paste and cook for another minute so it becomes fragrant.

2. Pour in the finely chopped tomatoes, season with salt and pepper, then bring the mixture to a gentle simmer. Let it cook for 5–6 minutes, stirring frequently, until the sauce reduces slightly and thickens.

3. Add the butter beans with their liquid to the pan and stir to combine. Return to a simmer and cook for 10–15 minutes, until the sauce has reduced to a silky consistency and the beans are tender. Stir in the red wine vinegar, then taste and adjust seasoning as needed.

4. Divide the harissa butter beans between bowls and finish with a dollop of plain yoghurt, an extra spoonful of harissa if you like it spicier, a sprinkle of chopped dill and plenty of crusty bread for dipping.