Harissa Butter Beans with Tomatoes and Greens


Using Alexandra's Harissa

Ingredients:

500g butter beans, soaked overnight 1 onion, chopped 2 garlic cloves, chopped 6 tbsp olive oil 1/2 tsp sweet paprika 1 Tablespoon Alexandra’s Harissa 1 tbsp tomato puree 1 x 400g tin chopped tomatoes 1 tsp salt Black pepper, to taste 350g spinach Handful fresh parsley, chopped Handful fresh mint, chopped

Method:

Drain the beans and cover with water and bring to the boil. Turn down to simmer and cook for 1 1/2 – 2 hours until the beans are just tender.

In a large pan, heat 2 Tbsp olive oil and gently soften the onion and garlic for 5 minutes. When soft, stir in paprika, Harissa, tomato puree, tinned tomatoes, 100mL water, salt and pepper. Bring to the boil and reduce to a simmer and cook for 30 minutes. Stir in the spinach and take off the heat.

Preheat the oven to 160ºC / 14oºC Fan. When the beans are cooked, drain and mix with the tomato and spinach sauce. Add another 2 Tbsp of olive oil and the chopped herbs. Transfer to a casserole pan, drizzle with the remaining olive oil and bake for 35-40 minutes until the beans are tender and the sauce has thickened and bubbling. Serve hot, warm or at room temperature.

Recipe inspired by Rick Stein Photography & styling by Emma Boyd

#Harissa