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Harissa-spiced butter beans with peppers and feta

Name: Harissa-spiced butter beans with peppers and feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Ingredients: Olive oil; 1 large sliced onion; 3 crushed garlic cloves; 3 large chopped tomatoes; 300ml vegetable stock; 3 chopped mixed sweet peppers; 400g tin of drained and rinsed butter beans; 2 tsp rose harissa; 90g sliced black olives; Splash of sherry vinegar; Handful of roughly chopped parsley and dill; 100g crumbled feta cheese

Published: 12 Jul 19
Updated: 18 Mar 24

This easy vegetarian one-pot combines butter beans, harissa and sweet red peppers in one bright Mediterranean-style dish. Sprinkle over lots of feta cheese and serve with toasted pitta breads.

Or, swap butter beans for orzo in this tomato, olive and feta one-pot.

Easy
June 2019

Test kitchen approved

Serves 4
Hands-on time 20 min, cooking time 35 min

This easy vegetarian one-pot combines butter beans, harissa and sweet red peppers in one bright Mediterranean-style dish. Sprinkle over lots of feta cheese and serve with toasted pitta breads.

Or, swap butter beans for orzo in this tomato, olive and feta one-pot.

Vegetarian recipes

Nutrition: per serving

Calories: 274kcals
Fat: 14.8g (4.8g saturated)
Protein: 10.6g
Carbohydrates: 19.5g (9.8g sugars)
Fibre: 10.3g
Salt: 1.4g

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Ingredients

Olive oil
1 large sliced onion
3 crushed garlic cloves
3 large chopped tomatoes
300ml vegetable stock
3 chopped mixed sweet peppers
400g tin of drained and rinsed butter beans
2 tsp rose harissa
90g sliced black olives
Splash of sherry vinegar
Handful of roughly chopped parsley and dill
100g crumbled feta cheese

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Method

Heat 1 tbsp olive oil in a large pan over a medium heat and fry the onion for 8 minutes until beginning to turn golden. Add the garlic and tomatoes, then fry for 5 minutes. Pour in the vegetable stock, stir in the peppers, bring to a simmer, then cook for 15 minutes.
Stir in a the butter beans, harissa, black olives and a splash of sherry vinegar, then simmer for 5 minutes. Sprinkle over a handful of roughly chopped parsley and dill, top with the feta cheese, then add a drizzle of olive oil. Taste and season with a little salt, if needed, and black pepper. Serve with toasted pitta breads, if you like.