Harissa Butter Beans
373kcal
Ingredients
- 400 g tinned butter beans drained
- 1 white onion diced
- 2 cloves of garlic minced
- 1 tablespoon olive oil
- 1.5 tablespoon harissa paste
- 200 ml tomato passata
- 1 teaspoon smoked paprika
- flaky salt and black pepepr to taste
- 120 ml heavy cream
- 2 tablespoon jarred sweet picante peppers OR 1 roasted red pepper diced
- 1 lemon juice and zest
- 2 tablespoon soft cheese
- 1 handful of fresh parsley chopped
Method
- Start by heating the olive oil in a pan, the add your diced onion. Saute for 5-6 minutes.1 tablespoon olive oil, 1 white onion
- Add the minced garlic and diced peppers, then add the seasonings and cook for another minute before adding the passata and the harissa paste.2 cloves of garlic, 1.5 tablespoon harissa paste, 200 ml tomato passata, flaky salt and black pepepr, 2 tablespoon jarred sweet picante peppers OR 1 roasted red pepper, 1 teaspoon smoked paprika
- Add the butter beans, stir them into the sauce.400 g tinned butter beans
- Pour in the cream, and stir togerther on a low simmer for 5 minutes for a smooth and silky sauce.120 ml heavy cream
- Squeeze over the lemon juice.1 lemon
- Allow everything to simmer for 15 minutes or until the sauce has thickened.
- Serve the beans with a spoonful of soft cheese, fresh chopped parsley, black pepper, and lemon zest.2 tablespoon soft cheese, 1 handful of fresh parsley
Nutrition
Serving1gCalories373kcalCarbohydrates35gProtein9gFat25gSaturated Fat11gPolyunsaturated Fat11gTrans Fat1gCholesterol51mgSodium1328mgFiber8gSugar14g
Notes
These harissa butter beans can be stored in the refrigerator in an airtight container for 3-5 days. I'd recommend reheating the beans either in the microwave or on the hob.