Harissa Butter Bean and Basil Stew
By OcadoLife
Published on 16 May 2024
“This bean-packed recipe is a fragrant treat that needs minimal prep, leaving the hob to do
the work,” says plant-based food champion Ella Mills – aka Deliciously Ella – who created
this vegan Harissa Butter Bean and Basil Stew. “Creamy and comforting, it comes together
easily using just one pan. The harissa adds richness and depth with a gentle kick but use less
if you prefer.” Leftovers make a great filling for a jacket potato or treat as a sauce for
wholewheat pasta.Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp olive oil, plus a little extra for drizzling
- 4 garlic cloves, thinly sliced
- 30g ginger, grated
- 2 tbsp harissa paste
- 1 (400g) tin cherry tomatoes
- 2 (570g) jars butter beans, plus the liquid from the jars
- ½ tsp salt
- 2 tbsp plain coconut vegan yoghurt
- ½ lemon, juiced
- 30g basil, roughly chopped
- 30g coriander, leaves chopped
- 2 tbsp tahini
- 4 slices sourdough, toasted, to serve (optional)
Method
Step 1
Warm the olive oil in a pan over a medium heat. Add the garlic and ginger and cook for 3- 5 mins.Step 2
Add the harissa paste, tomatoes, butter beans (with the liquid from the jars) and salt. Bring to the boil, then lower the heat and simmer for 30 mins, until the sauce has reduced by about half.Step 3
Stir in the yoghurt, lemon juice and half the basil; season to taste. Scatter over the coriander and the remaining basil.Step 4
To serve, divide between bowls and drizzle over the tahini and a little olive oil. Enjoy with slices of toasted sourdough, if liked. If making ahead, add the yoghurt, lemon juice, herbs and tahini just before serving. Chill for up to 5 days or freeze for up to 3 months.