Looking for a quick and flavorful dinner idea? These harissa butter beans probably are the spicy, rich, and comforting answer for what you’re looking for – and it’s made in just one pan and ready in under 30 minutes! Perfect for a weeknight meal, plant-based dinner, or something different from your usual bean recipes.
In this video, I’ll show you how to make these creamy butter beans simmered in a spicy harissa and tomato sauce with garlic, onion, and vegetable broth. Serve it up with crusty bread or rice (or eat it straight from the pan — no judgment here).
But let me link the amazing video from chef Shakayla Felice that inspired me to try and make this recipe: https://www.youtube.com/watch?v=9MSNo0tsMPY
✨ Great for:
* Easy vegetarian dinners
* One-pan recipes
* Mediterranean-inspired meals
* High-protein plant-based recipes
Ingredients (serves 2-4)
– 2 cans (15 oz each) butter beans (drained and rinsed)
– 1/2 large onion, chopped
– 2 garlic cloves, minced
– 2 tbsp harissa paste (adjust to taste)
– 1/2 cup sun dried tomatoes (chopped – use bacon or chorizo as replacement)
– 1/4 cup nutritional yeast
– 1/2 heart cabbage
– 1 tbsp tomato paste
– 1/2 cup soy milk
– 1/2 veggie broth
– 1/4 tsp smoked paprika
– 1/4 tsp red chili flakes
– 1/4 tsp ground cumin
– 2 tbsp olive oil
– Salt and black pepper, to taste
– Cream (optional to garnish)
– Pomegranate (optional to garnish)
📌 Timestamps:
00:00 – Intro
00:30 – Ingredients & prepping
02:33 – Sauté aromatics
03:10 – Add harissa, tomato paste & sun dried tomatoes
03:25 – Add beans, broth and milk & simmer
03:54 – Nutritional yeast
04:03 – Taste, add the cabbage and finish
04:36 – Outro
Don’t forget to LIKE and SUBSCRIBE 😉
If you’re looking for something different to include in your diet, I may have exactly what you’re looking for because this hypertroin haresa butter beans recipe is dangerously addictive. I came across it a couple of months ago and I haven’t been able to stop eating it ever since. So, come a little closer cuz I’m about to show you exactly how it’s done. But before I cover the ingredients, just a quick disclaimer that this is a vegan recipe and some of the ingredients are very specific and may not be available at your local supermarket. But let’s keep in mind that cooking should be all about creativity and having fun. So feel free to replace some of these ingredients with something that better suits your taste or that you’ll be able to find more easily in your area. And don’t worry cuz I’ll give a few replacement clues along the video. Let’s start with the butter beans. This recipe actually was my introduction to this type of bean, but if I didn’t have them where I live, I’d definitely go for something like red kidney beans or chickpeas because I know those would go great with this recipe as well. Another ingredient that I wasn’t familiar with, but unfortunately cannot be replaced is the harissa. Harisa is originally from Northern Africa and it essentially combines an assortment of chilies and spices like cumin, carowway, coriander and it’s very aromatic. But comment below if you would like me to show you how you can make this at your house. This recipe also needs about 1/2 of a mediumsized onion chopped and two minced garlics. nutritional yeast known not only for being a source of vitamin B, protein, and other properties, but also for adding an almost cheeses-like flavor to vegan recipes. If you can find this where you live, I’d say that you can replace it with Parmesan cheese, for example. To spice things up a little bit, a/4 of a teaspoon each of paprika and cumin and red chili flakes, only if you can take the heat. And then one of my favorite ingredients ever, sundried tomatoes, chopped loosely. If you’ve been watching my videos, then you might have a clue that I also love cabbage. And for this one, I use half of a hard cabbage that I chopped loosely as well. If you don’t like cabbage, you can use spinach or kale as an alternative. Half a cup of soy milk or use any other type of milk that you have handy. 2 tbsp of tomato paste or tomato puree. Half a cup of vegetable stock. Salt and pepper, the usual suspects. Some cream and pomegranate to garnish and finish up the dish. And it all starts with about 2 tbsp of olive oil, which you’ll pour over a pan over medium high heat to saute the onion until golden [Music] brown. That’s when the garlic goes in and you should saute it until it goldens or becomes fragrant. At this point, you should add the spices. And I like to give it a mix before adding them to the pan. Prepare for the amazing aromomas that will come out of this and take over your kitchen. You’ll probably want to eat it straight away. But wait, you’re not done yet. Give it a stir and then add about 1 tbsp of the tomato puree and 2 tbsps of the orisa and mix. Just a warning that the haresa tends to lean more to the spicy side. So depending on your tolerance level, use less or more if you want to. Then come in the sun-dried tomatoes which add both flavor and texture. A good replacement for this would be a bacon or chorizo. Add the beans. And I have to say that the cooking process for this recipe is very quick and seamless. You just have to mix well as you add the ingredients. And look at this beautiful color. Just gorgeous. Then goes in the broth followed by the milk. Mix very well. and then add the nutritional yeast. Make sure that the nutritional yeast is fully dissolved. Stir until you can no longer see [Music] it. This would be a good point to do a tasting test to see if you would like to add any salt and pepper. And this would also be a good point to give this video a like and consider subscribing to the channel. That helps my video reach more and more people and I will forever be grateful. But going back to the recipe, let it simmer until it gets to the consistency that you like. I prefer a creamier consistency, but you may prefer a looser sauce. So have that in mind and keep an eye on it. I like to add the cabbage about a few minutes before I turn the stove off because I love the texture that the undercooked cabbage gives to the dish. I mix it and let it simmer for about 1 to 2 minutes. And as far as I know, this dish is done. I proceed to garnish it with cream and add some pomegranate on top to break off a little bit of the richness of this dish. This is an extremely rich and tasty dish. So, the tanginess of the pomegranate gives a nice contrast to that. And you can have it with bread or rice, which is how I usually have it. And I promise you that this recipe is amazing and it’s probably going to blow your mind. I hope you enjoyed it and let’s meet on the next one. Until then, have a beautiful day. Bye-bye. [Music]