Harissa Beans
These homemade harissa beans are vegan friendly and cheap to make. Using white beans as they are so creamy, you can also use the stock that comes in the jar to thicken the sauce. This is perfect for breakfast, lunch or dinner served with toasted sourdough lathered in butter (vegan optional of course!)
Ingredients
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 4 tbsp tomato puree
- 250 g white beans plus stock from the jar (I use Bold Bean)
- 1 tsp harissa
- 1 tsp dried oregano
- pinch salt & pepper
Toppings
- 2 tbs vegan yogurt
- 2 tbsp pesto
- handful fresh basil leaves
Instructions
- Start by finely chopping the shallot and garlic clove then fry in a glug of olive oil for few minutes before adding the tomato paste, loosen the paste by adding a splash of water
- Pour in the beans along with any stock (Bold Bean Co offer the best beans!) and mix in the harissa and dried herbs and seasoning
- Once the beans have cooked for a few minutes to heat taste test adding any additional seasoning then serve with vegan yogurt and pesto with a few fresh basil leaves
Notes
- Depending on what beans you use will depend on how much stock you get. You want the mixture to be creamy but not runny. If there is not much stock with the beans, add in a splash of water at a time until you get a texture like the photographs.