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Creamy Harissa Butter Bean Bowl
Creamy Harissa Butter Bean Bowl

Creamy Harissa Butter Bean Bowl

with Garlic Mash, Greek Style Cheese and Flaked Almonds

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Our Creamy Harissa Butter Bean Bowl makes the best of beans. Spicy and vibrant, harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.

Tags:
Veggie
•Spicy
•New
Allergens:
Milk
•Sulphites
•Cereals containing gluten
•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Red Onion

1 carton(s)

Butter Beans

120 grams

Sliced Mushrooms

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

50 grams

Harissa Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2863 kJ
Energy (kcal)684 kcal
Fat29.9 g
of which saturates12.2 g
Carbohydrate81.9 g
of which sugars24.7 g
Dietary Fibre17.8 g
Protein20.6 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Pan
•Sieve
•Potato Masher
•Colander

Instructions

Start the Prep
1

a) Boil a full kettle.

b) While it boils, chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves.

c) Pour the boiled water into a large saucepan with 1/2 tsp salt for the potatoes.

Boil the Potatoes
2

a) Add the potatoes and garlic to your pan of boiling water.

b) Cook until tender, 15-18 mins.

Get Frying
3

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Drain and rinse the butter beans in a sieve.

c) Heat a drizzle of oil in a large frying pan on medium-high heat. 

d) Once hot, add the sliced mushrooms and onion. Season with salt and pepper and fry, stirring occasionally, until browned, 8-10 mins.

Simmer your Stew
4

a) Add the tomato puree to the pan and cook, stirring, 1 min.

b) Stir in the creme fraiche, harissa paste (add less if you'd prefer things milder), Worcester sauce, butter beans, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

c) Bring to the boil and simmer until reduced, 3-4 mins.

Time to Mash
5

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Serve Up
6

a) Share the mash between your plates.

b) Top with the harissa butter beans.

c) Crumble over the Greek style salad cheese and scatter with the flaked almonds to finish.

Enjoy!

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