harissa butter bean stew

As the evenings turn darker and the season draws to an end, we light your taste buds with this vegan delight inspired by our trip to Morocco last year. Home-made harissa, and local Spanish tomatoes make this one of our favourites. If you love buttter beans you'll feel at home here.

We love ours complimented by handmade flat breads (stay tuned for that recipe next month)...

What you’ll need:

A deep pan or saucepan

1 tbsp olive oil

6 large garlic cloves, finely chopped

2 birdseye chilli's, finely chopped

1 tbsp harissa paste (homemade if available)

6 large ripe tomatoes, finely chopped

800g butter beans, tinned or jarred

1-2 tsp sherry vinegar

Pinches of salt & pepper

20g fresh dill, chopped

Method:

1.Heat the oil in your pan, and once hot, add your garlic and chilli, stirring so as not to burn. Once you can smell the sweetness of the garlic, add your harissa paste. Keep stirring.

2. Now pour in all of those finely chopped tomatoes and let them simmer as you add salt & pepper to taste alongside the vinegar.

3. Once you've let these reduce, add all of your butter beans along with their liquid, this will add depth and sheen to the sauce. Keep adding seasoning to taste. Once the sauce is thick, its time to serve.

4. Once plated (we prefer bowls), sprinkle the chopped dill over each plate, serve with flatbread and share with some happy (and hungry) faces.