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Harissa Beans with Whipped Feta

  • Simple
  • 0:55 m
  • 13 ingredients

If you've got a jar of butter beans sitting in your cupboard then stop scrolling as this recipe is for you. This is our harissa butter beans with a whipped feta drizzle - easy to make and ridiculously tasty, the team demolished this when we made it in the studio. Rich and deep in flavour, the harissa creates a sweet and smokey flavour. Topped with oil, dill and lemon for a fresh zing, its perfect with crunchy sourdough toast! Full recipe on bosh.tv now.

Serves: 4

Ingredients

For the Harissa Beans

  • 2 tbsp olive oil
  • 500g cherry tomatoes
  • 1 large bulb of garlic
  • 1 red bell pepper
  • 1 400g tin of Polpa chopped tomatoes
  • 570 jar of butter beans
  • 2 tbsp harissa paste
  • salt, pepper & sugar to taste

For the Whipped Feta

  • 200g plant-based feta
  • 1 tbsp olive oil
  • 4 tbsp cold water

To Serve

  • 5g fresh dill
  • toasted sourdough
  • plant-based butter
  • olive oil for drizzling

Before you start

Preheat oven to 200*C | Ovenproof skillet | Bullet blender | Tongs | Toaster

Step 1

Prepare the ingredients

  • Halve, destem, core the pepper and cut into thin slices
  • Cut the top off the sprouting end of the garlic bulb

Ingredients

  • 2 tbsp olive oil
  • 500g cherry tomatoes
  • 1 large bulb of garlic
  • 1 red bell pepper

Step 2

Cook the base

  • Add the tomatoes and pepper to the skillet, drizzle over a little olive oil and season with salt and pepper
  • Nestle the garlic bulb in the middle of the tomatoes and peppers
  • Put the pan in the oven and roast for 25 minutes

Step 3

Prepare the whipped feta

  • Add the feta, oil and water to the bullet blender and blitz into a cream (add a little more water to reach the desired mayo-like consistency)

Ingredients

  • 200g plant-based feta
  • 1 tbsp olive oil
  • 4 tbsp cold water

Step 4

Prepare the roasted garlic and finish the roast

  • Remove the pan from the oven
  • Use tongs to remove garlic bulb and leave it to cool for a couple of minutes
  • When cool enough to handle, squeeze the roast garlic into the gap in the centre of the pan (if the garlic is still a bit firm microwave it for 2 minutes)
  • Mash the garlic into a puree with the back of a spoon in the centre of the pan
  • Add the harissa to the roast garlic puree
  • Pour the polpa tomatoes over the roast tomatoes and peppers
  • Sprinkle over a little sugar and fold the contents of the pan together with a wooden spoon
  • Drain the butterbeans, add them to the pan and fold into the sauce
  • Put the pan back in the oven and roast for a further 25 minutes

Ingredients

  • 1 400g tin of Polpa chopped tomatoes
  • 570 jar of butter beans
  • 2 tbsp harissa paste
  • salt
  • pepper & sugar to taste

Step 5

Time to serve

  • Toast and butter the bread to your liking
  • Remove the pan from the oven
  • Spoon the whipped feta into the pan and swirl it into the dish
  • Garnish with dill
  • Season with salt and pepper
  • Drizzle over a little olive oil and serve immediately with the toast

Ingredients

  • 5g fresh dill
  • toasted sourdough
  • plant-based butter
  • olive oil for drizzling