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Harissa Butter Beans - Georgie Eats

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!

Prep Time 10 minutes
Servings 2 - 3 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.