Creamy Harissa Butter Beans and Garlic Mash
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Creamy Harissa Butter Beans and Garlic Mash

with Greek Style Cheese and Flaked Almonds

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

450 grams


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 Sesame, Nuts, Peanut)

Not included in your delivery

1 tbsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2860 kJ
Energy (kcal)684 kcal
Fat29.9 g
of which saturates12.2 g
Carbohydrate81.9 g
of which sugars24.7 g
Protein20.6 g
Salt2.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan
Potato Masher



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 0.5 tsp salt for the potatoes.


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

b) Cook until you can easily slip a knife through, 15-18 mins.


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.


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.


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.


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.