HARISSA BUTTER BEANS Recipe

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This HARISSA BUTTER BEANS Recipe is a spicy and quick recipe, which is made with butter beans and harissa paste. It’s the perfect speedy side dish, ready in about 10 minutes.

HARISSA BUTTER BEANS Ingredients

2 cloves of garlic
4 sprigs of flat-leaf parsley
olive oil
1 x 400g tin of butter beans
1 tablespoon of harissa paste
½ a lemon

How To Make HARISSA BUTTER BEANS

Sauté the aromatics: Peel the garlic and finely slice it. Finely slice the parsley stalks, reserving the leaves for later. Place the garlic and sliced parsley stalks in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until they are fragrant and lightly golden.
Simmer the beans: Pour the entire can of butter beans (juice and all) into the pan. Add the tablespoon of harissa paste and stir everything together. Let it simmer until the liquid reduces and thickens into a silky sauce.
Finish and serve: Squeeze in the juice from half a lemon. Season to perfection with sea salt and black pepper. Finely chop the reserved parsley leaves and sprinkle them over the top. Serve immediately with extra lemon wedges for squeezing.

Recipe Tips

How to control the spice level: Harissa pastes vary in heat. Start with one tablespoon as the recipe suggests, and feel free to add more at the end if you prefer a spicier dish.
Why use the parsley stalks? The stalks are full of flavor but are tougher than the leaves. Sautéing them at the beginning infuses the oil with a deep parsley flavor that you wouldn’t get from just using the leaves at the end.
Can I make this creamier? For a richer, creamier version, stir in a tablespoon of crème fraîche or Greek yogurt along with the lemon juice at the end.
How to make it a main dish: The recipe suggests serving with halloumi or mackerel. It’s also fantastic served on top of thick, toasted sourdough bread or stirred through couscous.

What To Serve With HARISSA BUTTER BEANS

These spicy beans are a wonderful accompaniment to a variety of dishes. Try them with:

Pan-fried halloumi
Grilled or pan-fried mackerel fillets
Roast chicken or lamb
A simple dollop of Greek yogurt on top

How To Store HARISSA BUTTER BEANS

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat. Freeze: You can freeze these beans in a suitable container for up to one month. Thaw thoroughly before reheating. The texture may be slightly softer after freezing.

HARISSA BUTTER BEANS Nutrition Facts

(Approximate values for one serving)

Calories: 295 kcal
Protein: 10g
Carbohydrates: 35g
Fat: 11g
Fiber: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is harissa paste?

Harissa is a hot chili pepper paste that originated in North Africa. Its main ingredients are roasted red peppers, Baklouti peppers, spices, and herbs such as garlic paste, caraway seeds, coriander seeds, and cumin, as well as some vegetable or olive oil for preservation.

Can I use other types of beans?

Yes, this recipe would also work very well with cannellini beans, chickpeas, or regular pinto beans.

Do I have to use the bean liquid from the can?

Yes, it’s recommended. The starchy liquid from the can helps create a naturally thick and silky sauce without needing to add any flour or cornstarch.

Try More Recipes:

Creamy pinto beans Recipe
Butter beans with a spicy zing Recipe
Broad Bean Meze Recipe

Course: Side DIshCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

295

kcal

Creamy butter beans are simmered in a vibrant, spicy harissa and lemon sauce, creating a deeply flavorful side dish in just 10 minutes.

Ingredients

2 cloves of garlic
4 sprigs of flat-leaf parsley
1 tbsp olive oil
1 x 400g tin of butter beans
1 tbsp harissa paste
½ a lemon
Sea salt and black pepper

Directions

Finely slice garlic and parsley stalks (reserving leaves).
Sauté garlic and stalks in olive oil over medium heat until golden.
Pour in the entire can of butter beans (with juice) and the harissa paste.
Simmer until the sauce becomes silky and has thickened.
Stir in the juice of half a lemon and season with salt and pepper.
Serve topped with chopped parsley leaves and extra lemon wedges.

Notes

Use the starchy liquid from the can of beans; it is key to creating a thick sauce.
Different brands of harissa have different heat levels, so adjust the amount to your preference.
Don’t discard the parsley stalks—they add a wonderful depth of flavor when sautéed.
For the best flavor, use freshly squeezed lemon juice rather than bottled.