Creamy harissa and tomato butter beans

Creamy harissa and tomato butter beans

Ingredients

serves 2
  • •120g silken tofu cream (see recipe)
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •1 tsp harissa paste
  • •½ tsp smoked paprika
  • •6 sun-dried tomatoes, chopped
  • •1 tbsp tomato paste
  • •¾ tsp dried oregano
  • •Pinch sea salt, to taste
  • •300ml vegetable stock
  • •1 400g can butter beans, drained and rinsed
  • •80g spinach
  • •1½ tbsp nutritional yeast
  • •Small handful basil leaves, chopped
  • •2 tbsp lemon juice

Directions

Cooking mode
  1. 1. Make the silken tofu cream and set aside.
  2. 2. In a large pan, heat the olive oil over a medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the harissa paste and paprika and cook for another 3 minutes.
  3. 3. Stir in the sun-dried tomatoes, tomato paste, oregano and salt.
  4. 4. Add the butter beans and vegetable stock. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. 5. Stir in the nutritional yeast and spinach until wilted.
  6. 6. Reduce the heat to medium-low and stir in the tofu cream. Gently simmer until thickened slightly.
  7. 7. Remove from the heat and stir in the lemon juice and basil. Serve with extra basil to garnish.
Baker Beanie Author

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