Harissa Butter Beans (Print Version)
# Ingredients:
→ For the stew
01 -
1 tablespoon olive oil
02 -
1 medium onion, finely diced
03 -
4 garlic cloves, finely chopped
04 -
2 tablespoons tomato paste
05 -
1 tablespoon harissa paste
06 -
2 cans (14 oz / 400 g) butter beans, drained (reserve 1 cup of the liquid)
07 -
1 teaspoon Italian seasoning mix
08 -
1 cup (170 g) reserved liquid from canned beans
09 -
½ cup (120 g) plant-based cream cheese
10 -
2 cups (40 g) Tuscan black kale, shredded
11 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent. Add the chopped garlic and cook for another minute until fragrant, being careful not to let it brown.
02 -
Add the tomato paste and harissa paste to the skillet. Stir continuously and cook for 1-2 minutes to toast the pastes slightly, which helps develop their rich flavors and reduces any raw taste.
03 -
Add the drained butter beans to the skillet along with the Italian seasoning mix and 1 cup of the reserved bean liquid. Stir everything together to coat the beans in the flavorful sauce. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
04 -
Reduce the heat to low and stir in the plant-based cream cheese until completely melted and incorporated, creating a smooth, creamy sauce that coats the beans beautifully.
05 -
Add the shredded Tuscan black kale to the skillet and gently fold it into the bean mixture. Cook for just 2-3 minutes until the kale wilts but still maintains some texture and its vibrant color.
06 -
Taste and adjust the seasoning with salt and freshly ground black pepper as needed. Serve the harissa butter beans hot, either on their own with crusty bread for dipping or spooned over rice or grain of your choice for a heartier meal.
# Notes:
01 -
You can adjust the spice level by using more or less harissa paste according to your preference.
02 -
If you can't find Tuscan black kale (also known as Lacinato or dinosaur kale), regular curly kale or even baby spinach works well as a substitute.
03 -
This dish keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors meld together.
04 -
For a more substantial meal, try serving with brown rice, quinoa, or crusty sourdough bread.