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.

Recipe «Harissa baked beans» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.