Harissa-spiced butter beans with peppers and feta

Harissa-spiced butter beans with peppers and feta
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.

delicious. tips

  1. Make up to 3 days ahead, keep covered in the fridge and reheat until piping hot.

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