HARISSA BUTTER BEAN & HISPI CABBAGE BAKE
We love a big beany bake here, particularly when it involves hispi cabbage. And this one is a pretty perfect midweek dinner.
Ingredients
- 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 tbsp red wine vinegar
- 1 large hispi cabbage quartered
- salt & freshly ground black pepper
- to serve: tahini, chopped parsley, crusty bread
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Heat a good glug of olive oil in a frying pan over medium heat. Once hot, add the garlic and chilli and fry for a minute or so, just to soften. Stir through the harissa paste and cook for a further 1-2 minutes, or until it releases its fragrance.
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Pour the finely chopped tomatoes into the pan and season with a good pinch of salt and black pepper. Bring everything to a simmer, then cook for 5-6 minutes, stirring frequently, until the sauce has reduced slightly.
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Add the butter beans, and their liquid, into the pan. Stir well, then bring everything back to a simmer. Cook for 10-12 minutes, stirring regularly, until the sauce is glossy and the beans are nice and tender. Stir through the red wine vinegar, then taste and adjust the seasoning, if needed.
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Meanwhile, heat a glug of olive oil in a griddle pan over a medium-high heat. Once hot, griddle the hispi cabbage for 3-4 minutes each side, until darkly golden and charred with griddle marks (you can also do this in a frying pan – you just won't get the char marks!).
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Nestle the griddled cabbage between the beans, then bake for 20-25 minutes, until the beans are bubbling and the cabbage is tender all the way through. To finish, drizzle liberally with tahini and sprinkle with fresh parsley. Serve with lots of crusty bread.
Love hispi cabbage recipes? Try my Griddled Hispi Cabbage & Charred Jalapeno Sauce next!
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