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Harissa baked beans
Harissa baked beans
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Meal prep for the week or elevate with a gourmet egg topping for a luxurious brunch.
Ingredients:
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 44.40 gm tomato paste
  • 2 garlic cloves, finely chopped 1 tsp harissa (see note), plus extra to serve (optional)
  • 5.00 gm ground cumin
  • 2.50 gm paprika
  • 26.60 gm treacle or golden syrup
  • 12.20 gm Worcestershire sauce
  • 5.90 gm Dijon mustard
  • 400g can cannellini beans, rinsed, drained
  • 400g can red kidney beans, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • Thick Greek-style yoghurt, to serve
  • Coriander leaves, to serve
Instructions:
  • In a large saucepan over medium heat, mix together the tomato, tomato paste, garlic, harissa, cumin, paprika, treacle, Worcestershire sauce, mustard, and 200ml cold water. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens and reduces.
  • Stir in the beans and chickpeas and cook for 5 more minutes until they are heated through and slightly reduced.
  • Top with a generous spoonful of yogurt and sprinkle with fresh coriander leaves and a touch more harissa, if desired.

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