10-Minute Smoky Harissa Creamy Butter Beans

4.5
8
Notes
10 mins cook
The quickest, most satisfying lunch or light dinner that’s on the table in just 10 minutes. It’s quick, it’s healthy and it’s very delicious.
Christina Soteriou

Christina Soteriou

10 Minute Harissa Beans
Serves
2
Cherry Tomatoes
Garlic Clove
Tomato Paste
Harissa
Smoked Paprika
Cooked Butter Beans
Vegan Cream Cheese
Sourdough
Fresh Parsley
Tahini
Flaked Almond

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    Notes
    (8)

    H
    Helen U.
    3 days ago
    Yum, I followed the recipe exactly and it's delicious and so easy. Thank you
    E
    Emma S.
    3 days ago
    super tasty! I did use a tin of tomatoes instead and cooked for about 30min total
    A
    Alice R.
    5 days ago
    Really tasty, easy and quick dish, although a bit more than 10 minutes! Really nice with crispy kale or rocket on top. Extra tasty if you take the time to toast the almonds.
    A
    Ann B.
    8 days ago
    Great recipe! It was super easy to follow and the result was a warm, hearty dinner. Definitely adding this to our regular dinner plan. I think next time I’d add a tad bit more spice 🌶️
    M
    Milena W.
    8 days ago
    (edited)
    Loved the recipe, made a few adjustments: harissa & paprika needs to be fried off, so I added an onion & fried that with a bit of sunflower oil. I also used tinned cherry tomatoes instead of fresh. Also added some stock powder! Also, the shop didn’t have tahini, so used peanut butter. Then I forgot the almonds… But absolutely delicious!!!
    C
    Ceri G.
    9 days ago
    Quick, easy and deliciously warming, as well as filling. I used Greek yoghurt instead of the vegan cream cheese and omitted the sourdough. This will definitely be a regular meal now.
    V
    Victoria T.
    11 days ago
    Delicious! Swapped vegan cream cheese for dairy, used sesame seeds instead of flaked almonds, also drizzled on some balsamic at the end 🤤
    Z
    Zoe P.
    a month ago
    Amazing idea and fantastic flavors. Super easy recipe that tasted even better than I expected. I switched the vegan cream cheese with Greek yoghurt and cut down the portions a bit but overall it’s a recipe I’ll do again and again!!!

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