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

 

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