Harissa baked beans

Cooking Appetiziers Harissa baked beans

Make a big batch to keep you going through the week, or top with a poached or fried egg for a special weekend brunch.

Lables: High fibre Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  1. Combine the tomato, tomato paste, garlic, harissa, cumin, paprika, treacle, Worcestershire sauce, mustard and 200ml cold water in a large saucepan over medium heat. Season, then bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened and reduced.
  2. Add the beans and chickpeas, then cook, stirring, for a further 5 minutes or until heated through and slightly reduced.
  3. Serve with a dollop of yoghurt and garnish with coriander leaves and extra harissa, if using.

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2 x 400g cans chopped tomatoes
2 tbs tomato paste
2 garlic cloves, finely chopped 1 tsp harissa , plus extra to serve
2 tsp ground cumin
1 tsp paprika
1 tbs treacle or golden syrup
2 tsp Worcestershire sauce
1 tsp Dijon mustard
400g can cannellini beans, rinsed, drained
400g can red kidney beans, rinsed, drained
400g can chickpeas, rinsed, drained
Thick Greek-style yoghurt and coriander leaves, to serve

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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