Transform your weeknight dinners with these creamy harissa butter beans, ready in just 25 minutes. This vibrant dish combines humble canned butter beans and sweet cherry tomatoes in a bold, spicy harissa sauce. Vegan and gluten-free!
📖 Recipe
Harissa Butter Beans with Roasted Cauliflower
Transform your weeknight dinners with these creamy harissa butter beans, ready in just 25 minutes. This vibrant dish combines humble canned butter beans and sweet cherry tomatoes in a bold, spicy harissa sauce. Vegan and gluten-free!
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
Preheat oven to 380ºF (200ºC) and layer a baking sheet with parchment paper.
Add the cauliflower to a bowl and toss it with the rest of the ingredients. Transfer to the baking sheet in a single layer and bake for 20 minutes.
1 small cauliflower head, 1 tablespoon harissa, 1 ½ tablespoon oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander
In a large Dutch oven heat the olive oil until hot. Add the onion and season with a pinch of salt. Saute over medium heat for 5-7 minutes, stirring occasionally, until lightly golden brown. If it starts to burn at any point, deglaze with a splash of water.
1 tablespoon olive oil, 1 medium yellow onion
Add the garlic and spices and saute for 30 seconds. Add the harissa and tomato paste and stir. Saute for 1 minute, or until the tomato paste darkens in color and caramelizes.
Add the cherry tomatoes, butter beans, vegetable broth, salt, and black pepper. Bring to a simmer over medium heat and cook for 20 minutes, or until the stew thickens and the cherry tomatoes are soft.
500 g cherry tomatoes, 2 cans, ½ cup vegetable broth, ½ teaspoon salt, ¼ teaspoon black pepper
Finally, stir the yogurt. Serve with the roasted cauliflower on top and other optional toppings. Enjoy!
