Harissa Butter Beans (Print Version)
# Ingredients:
→ For the stew
01 -
½ cup (120 g) plant-based cream cheese
02 -
1 teaspoon Italian seasoning mix
03 -
2 tablespoons tomato paste
04 -
1 tablespoon olive oil
05 -
4 garlic cloves, finely chopped
06 -
Salt and freshly ground black pepper to taste
07 -
2 cans (14 oz / 400 g) butter beans, drained (keep 1 cup of the liquid)
08 -
2 cups (40 g) Tuscan black kale, shredded
09 -
1 medium onion, finely diced
10 -
1 tablespoon harissa paste
11 -
1 cup (170 g) reserved liquid from canned beans
# Instructions:
01 -
Pour the olive oil into a big skillet over medium heat. Toss in the onion and cook for about 3-4 minutes, stirring here and there, until it's soft and see-through. Mix in the garlic and cook for a minute, just until the smell becomes nice and strong, but don’t let it brown.
02 -
Add both the tomato paste and harissa paste into the pan. Stir continuously for 1-2 minutes to lightly toast the pastes. Doing this makes the flavors pop and cuts down on any raw taste.
03 -
Toss the drained butter beans and Italian seasoning mix into the pan. Pour in 1 cup of the reserved liquid from the beans. Stir it all up so the beans are nicely coated. Let it simmer gently for roughly 5 minutes, stirring now and then, until the sauce thickens a bit.
04 -
Turn the heat to low and stir in the plant-based cream cheese. Keep at it until it’s melted and everything is blended, resulting in a smooth sauce coating the beans perfectly.
05 -
Mix the shredded Tuscan black kale into the skillet. Fold it gently into the beans and sauce. Cook for just 2-3 minutes so the kale softens slightly but still keeps its bright color and a bit of texture.
06 -
Sample the dish and tweak it by adding salt and pepper as you like. Serve the flavorful harissa butter beans warm. Eat it with crusty bread for dipping or spooned over some rice or grains if you want something heartier.
# Notes:
01 -
Want more heat? Simply add an extra spoonful of harissa, or scale back for a milder option.
02 -
No Tuscan black kale? Swap it out for curly kale or even baby spinach if that's what you’ve got.
03 -
Keep leftovers in the fridge for up to 3 days. The flavors get even bolder the next day!
04 -
Serve it over brown rice, quinoa, or grab some crusty sourdough to make it more filling.