🥘 Ingredients
- extra virgin olive oil 2 tbsp
- large yellow onion 1
- Kosher
- fat garlic cloves 4
- tubed tomato paste ¼ cup
- harissa paste/sauce 3 tbsp
- smoked paprika 1 tsp
- ground cumin 2 tsp
- vegetable broth 1 cup
- cannellini beans or butter beans 2
- best-quality crushed tomatoes 1
- organic cane sugar ½ tsp
- baby spinach 3 oz
- Sourdough bread or bread of choice, or pita to serve 4
- garlic clove 1
- A
- fresh basil leaves or flat-leaf parsley 1 handful
📝
Use 3 tbsp harissa paste for mild heat, adding more for a spicier kick. For more veggies, use up to 5 oz spinach. If you have vegan feta on hand, crumble some on top for Shakshuka vibes. Storage: Store the Harissa Beans in the fridge for up to 5 days. Reheat in a saucepan on the stove (or in the microwave) until heated through. Top with freshly chopped basil/parsley if you have any. Storage: Got more leftovers? The Harissa Beans are freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. Nutrition boost: Add in a chopped red bell pepper when you add the onion and use more spinach (see Note 2). For more protein and fiber, serve with whole wheat seeded bread.
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1Gather: extra virgin olive oil , large yellow onion , Kosher salt and freshly cracked black pepper to taste, fat garlic cloves , tubed tomato paste , harissa paste/sauce , smoked paprika , ground cumin , vegetable broth , cannellini beans or butter beans , best-quality crushed tomatoes , organic cane sugar , baby spinach . For the for serving:: Sourdough bread or bread of choice, or pita to serve , garlic clove , A few pats of vegan butter or a drizzle of extra virgin olive oil, fresh basil leaves or flat-leaf parsley .
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2Heat a large frying pan or sauté pan over medium-high heat for 2 minutes . Add the olive oil, and once shimmering, add the onion with a pinch of salt. Cook until softened, 5 to 7 minutes, stirring occasionally. While this cooks, mince or grate the garlic, or use a garlic press; combine in a small bowl with the tomato paste, harissa, smoked paprika, and cumin.
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3Lower the heat to medium. Stir in the garlic-tomato mixture. Cook for 2 minutes , or until very fragrant, stirring frequently. If the spices start to burn, add a splash of broth.
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4Pour in the broth and deglaze any brown bits on the bottom of the pan. Add the beans, crushed tomatoes, sugar, a generous amount of black pepper, and 1/2 tsp kosher salt. Stir to combine. Simmer uncovered for 10-12 minutes , lowering the heat as needed, or until the flavors have melded together, stirring occasionally.
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5While the beans simmer, prepare the other ingredients. Toast your bread. While still warm, rub the bread with the halved raw garlic clove. Spread on a pat of butter or a drizzle of olive oil. Roughly chop the spinach. Slice the basil or chop the parsley.
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6When the beans are done, stir in the spinach and briefly cook until wilted, stirring frequently.
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7Off the heat, season the beans with salt and pepper to taste. If your tomatoes are very acidic, add another pinch of sugar. Stir in the basil/parsley, reserving a bit for garnish. Divide into bowls and finish with a drizzle of good-quality extra virgin olive oil and the reserved herbs. Serve with toasted bread for scooping.