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Smoky Harissa Butter Beans and Toasted Ciabatta
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions

Recipe Development Team
Recipe Development TeamUpdated on September 17, 2025
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Bring out the best of beans with this hearty and comforting bowl. Pairing butter beans with a smoky harissa sauce, sweet potato and spinach, this vegetarian dish is as indulgent as it is wholesome.

Tags:
Prepped in 10
•Veggie
•New
Allergens:
Sulphites
•Wheat
•Barley
•Cereals containing gluten
•Milk

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.

Total45 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

1 carton(s)

Butter Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

50 grams

Harissa Paste

40 grams

Baby Spinach

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

½ tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)3276 kJ
Energy (kcal)783 kcal
Fat26.6 g
of which saturates11.4 g
Carbohydrate108.3 g
of which sugars28.3 g
Dietary Fibre20.9 g
Protein21.7 g
Salt4.86 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Medium Saucepan

Cooking Instructions and Tips

PDF
Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Put the sweet potato wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Make your Sauce
2

Meanwhile, drain and rinse the butter beans in a sieve.

Heat a large saucepan on medium-high heat (no oil).

Once hot, stir in the passata, butter beans, red wine stock paste and water for the sauce (see pantry for amount).

Mix to combine, then bring to the boil.

Get Cooking
3

Once the beans and sauce are boiling, lower to a simmer.

Simmer the sauce until thickened slightly, 7-8 mins. 

Mix it All Together
4

Once the sweet potato is cooked, stir it through the sauce along with the harissa, honey and butter (see pantry for both amounts).

Add the spinach a handful at a time until wilted and piping hot. Simmer for 3-4 mins.

Get Toasty
5

Meanwhile, halve the ciabatta.

If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Spread some butter (if you have any) over the ciabatta.

Serve Up
6

Spoon the harissa butter beans into your serving bowls. Crumble over the Greek style salad cheese.

Serve with your buttery ciabatta alongside.

Sprinkle over the crispy onions.

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