Harissa Beans with Whipped Feta
- Simple
- 0:55 m
- 13 ingredients
If you've got a jar of butter beans sitting in your cupboard then stop scrolling as this recipe is for you. This is our harissa butter beans with a whipped feta drizzle - easy to make and ridiculously tasty, the team demolished this when we made it in the studio. Rich and deep in flavour, the harissa creates a sweet and smokey flavour. Topped with oil, dill and lemon for a fresh zing, its perfect with crunchy sourdough toast! Full recipe on bosh.tv now.
Serves: 4
Ingredients
For the Harissa Beans
- 2 tbsp olive oil
- 500g cherry tomatoes
- 1 large bulb of garlic
- 1 red bell pepper
- 1 400g tin of Polpa chopped tomatoes
- 570 jar of butter beans
- 2 tbsp harissa paste
- salt, pepper & sugar to taste
For the Whipped Feta
- 200g plant-based feta
- 1 tbsp olive oil
- 4 tbsp cold water
To Serve
- 5g fresh dill
- toasted sourdough
- plant-based butter
- olive oil for drizzling
Before you start
Preheat oven to 200*C | Ovenproof skillet | Bullet blender | Tongs | Toaster
Step 1
Prepare the ingredients
- Halve, destem, core the pepper and cut into thin slices
- Cut the top off the sprouting end of the garlic bulb
Ingredients
- 2 tbsp olive oil
- 500g cherry tomatoes
- 1 large bulb of garlic
- 1 red bell pepper
Step 2
Cook the base
- Add the tomatoes and pepper to the skillet, drizzle over a little olive oil and season with salt and pepper
- Nestle the garlic bulb in the middle of the tomatoes and peppers
- Put the pan in the oven and roast for 25 minutes
Step 3
Prepare the whipped feta
- Add the feta, oil and water to the bullet blender and blitz into a cream (add a little more water to reach the desired mayo-like consistency)
Ingredients
- 200g plant-based feta
- 1 tbsp olive oil
- 4 tbsp cold water
Step 4
Prepare the roasted garlic and finish the roast
- Remove the pan from the oven
- Use tongs to remove garlic bulb and leave it to cool for a couple of minutes
- When cool enough to handle, squeeze the roast garlic into the gap in the centre of the pan (if the garlic is still a bit firm microwave it for 2 minutes)
- Mash the garlic into a puree with the back of a spoon in the centre of the pan
- Add the harissa to the roast garlic puree
- Pour the polpa tomatoes over the roast tomatoes and peppers
- Sprinkle over a little sugar and fold the contents of the pan together with a wooden spoon
- Drain the butterbeans, add them to the pan and fold into the sauce
- Put the pan back in the oven and roast for a further 25 minutes
Ingredients
- 1 400g tin of Polpa chopped tomatoes
- 570 jar of butter beans
- 2 tbsp harissa paste
- salt
- pepper & sugar to taste
Step 5
Time to serve
- Toast and butter the bread to your liking
- Remove the pan from the oven
- Spoon the whipped feta into the pan and swirl it into the dish
- Garnish with dill
- Season with salt and pepper
- Drizzle over a little olive oil and serve immediately with the toast
Ingredients
- 5g fresh dill
- toasted sourdough
- plant-based butter
- olive oil for drizzling