HARISSA BUTTER BEANS
The ultimate no-food-in-the-fridge dinner. Quick, easy and made with bits you might have in the cupboards. It's one of my most popular recipes ever for a reason!
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)
- 1-2 tbsp red wine vinegar
- salt & freshly ground black pepper
- to serve: plain yoghurt, extra harissa, chopped fresh dill, crusty bread
Instructions
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Heat a 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 minute, 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 and cook for 5-6 minutes, stirring frequently, until the sauce has slightly reduced.
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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 10-15 minutes, or until the liquid has reduced into a silky sauce and the butter beans are tender. Stir through the red wine vinegar, then taste and adjust the seasoning, if needed.
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Divide the butter beans between bowls and serve topped with a dollop of yoghurt, an extra spoonful of harissa paste, a sprinkling of dill and lots of fresh crusty bread.
Love beany recipes like my Harissa Butter Beans? Try my Very Untraditional French Onion Soup next!
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