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–+ servings

Harissa Butter Beans

Oven roasted caramelized onions, peppers and butter beans in a tasty harissa honey glaze. These bold and spicy butter beans taste amazing with a minty lime yogurt drizzled on top for cooling; they can be served with fresh bread, baked sweet potatoes, rice, grains, and/or an additional protein of your choice to round off the meal.
4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
5 from 1 rating
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Ingredients

  • 1 large red onion, thinly sliced
  • 1 medium red or yellow pepper, thinly sliced
  • 3 cloves garlic, crushed
  • 14 oz (400 g) canned butter beans, drained - or use 1.5 cups of precooked butter beans
  • 15 cherry tomatoes, halved
  • 2 tbsp harissa paste
  • 1 tbsp honey
  • 1 lime, zested
  • olive oil, for cooking

Yogurt Sauce

  • 1 cup (240 ml) Greek yogurt
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lime juice
  • 1 small clove garlic, crushed
  • 5 mint leaves

Optional Toppings

  • pomegranate seeds
  • chopped mint, cilantro (fresh coriander) or parsley

Instructions 

  1. Preheat the oven to 200C / 400F.
  2. Scatter the sliced onions and peppers in a roasting dish. Drizzle 2 tablespoons of olive oil on top and mix until they are all just coated. Add salt and pepper to taste.
    1 large red onion, 1 medium red or yellow pepper, olive oil
  3. Place the dish in the oven for 20-25 minutes, or until the onions and peppers are reduced and browned around the edges.
  4. Meanwhile, prepare the sauce by blending all of the ingredients in a mini food processor or with a hand blender in a tall jug.
    1 cup Greek yogurt, 1 Tbsp olive oil, 1 small clove garlic, 5 mint leaves, 1 Tbsp fresh lime juice
  5. Add the garlic, harissa paste, honey and another tablespoon of olive oil to the dish and mix through. It will all melt down and combine into a sticky sauce.
    3 cloves garlic, 2 tbsp harissa paste, 1 tbsp honey, olive oil
  6. Add the butter beans and cherry tomatoes and mix through.
    14 oz canned butter beans, 15 cherry tomatoes
  7. Place back in the oven for another 10-15 minutes, until the butter beans are lightly crisp and the veggies are melting down.
  8. Top the butter beans with lime zest, pomegranate seeds and herbs (if using), then drizzle with the yogurt sauce. Serve.
    1 lime, pomegranate seeds, chopped mint, cilantro (fresh coriander) or parsley

Notes

Nutritional information assumes you use about 1/2 of the yogurt sauce.
Cuisine: Fusion
Course: Main Course
Calories: 251kcal, Carbohydrates: 32g, Protein: 9g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.003g, Cholesterol: 1mg, Sodium: 453mg, Potassium: 561mg, Fiber: 7g, Sugar: 11g, Vitamin A: 1304IU, Vitamin C: 62mg, Calcium: 76mg, Iron: 3mg