Roasted Red Pepper & Harissa Butter Beans
Roasted Red Pepper & Harissa Butter Beans
These butter beans are full of all the smoky flavors, a bit of creaminess and a bit of spice. They are made easily in just one pot and are super comforting and so satisfying for any day of the week. Try serving them with soft herbed cheese for an extra creamy dish and plenty of grilled bread to dip and enjoy!
Serves 2-3
Ingredients
1 medium Onion (200g) diced
4 cloves Garlic minced
15.5oz (439g) can Butter Beans, drained
12oz (340g) Jar Roasted Red Peppers, drained
14.5oz can (411g) Diced Fire Roasted Tomatoes
2 Tbsp (30ml) Olive or Avocado Oil
2 Tbsp (30g) Harissa Paste (or to taste)
1 Tbsp (15g) Tomato Paste
1 Tbsp Lemon Juice
1/3 cup (85g) Plain Unsweetened Yogurt
1/3 cup (79ml) Vegetable Broth
1 1/2 tsp (7g) Smoked Paprika
1 Tbsp (10g) chopped Parsley
Salt & Pepper to taste
Serve with:
Grilled Sourdough or other hearty bread
Drizzle of good Olive Oil
Soft Herbed Cheese (recipe below)
Herbed Cheese (best if made day before)
1/2 block (7oz / 198g) firm Tofu drained and mashed
1/3 cup (75g) Plant Based Cream Cheese
1/2 tsp (2.5g) Onion Powder
1/2 tsp (2.5g) chopped Parsley
Salt & Pepper to taste
Directions
1. Add half of the roasted red peppers and half of the fire roasted tomatoes to a blender and blend until pureed. Set aside.
2. Heat the oil in a large pan on medium high heat. Add in the onions and sauté for 5-7 minutes or until translucent. Season with salt & pepper.
3. Dice the remaining roasted red pepper and add it to the pan along with the other half of fire roasted tomatoes. Add in the smoked paprika, harissa and garlic. Mix well and cover the pan. Lower the heat to medium and allow the mixture to cook for 10 minutes.
4. Add in the beans, broth and the puree from earlier and allow to simmer for 7-10 minutes.
5. Add in the lemon juice and remove the pan from the heat. Stir in the yogurt and garnish with chopped parsley.
6. Serve up with the soft herbed cheese, a drizzle of good olive oil and plenty of grilled bread.
