The zinginess of lemon and fresh herbs scream summer. Combine them with some glorious, spicy harissa for a bold, summery flavour — with not a piece of meat in sight! (As we know, cutting back on meat is a good move for the planet.)
As if this short, easy one-pot recipe wasn't amazing enough, with some tiny tweaks it moves from vegetarian to vegan in an instant, making it a perfect way to feed all your foodie friends.
Your guide to a quick and easy harissa bean one-pot meal
Ingredients (serves 2)
- 2 red onions – sliced
- Olive oil
- 3 tbsp harissa (as a guide, use one tbsp of harissa for each can of beans)
- 1 tin of red kidney beans
- 1 tin of chickpeas
- 1 tin of butterbeans
- 1 or 2 unwaxed lemons (depending on your zestiness preference) – zested and juiced
- Fresh herbs – I used basil and oregano as it’s what’s growing out on our balcony. Go with what you fancy
- 200g feta – chopped into cubes or crumbled (give these the chop for a vegan-friendly feast)
- Salt and pepper to season
6 steps to a vegetarian harissa bean dinner:
- Slice the onions and sweat them in a pan with the olive oil (lid on) for about 10 minutes until they’re nice and soft. Make sure the pan is large enough to fit everything in (it's not called a one-pot meal for nothing).
- Add 1 tbsp of harissa and cook for a minute or so.
- Add the beans and the rest of the harissa. Mix well.
- Pop in the lemon zest (keep a little back for serving), lemon juice and most of the chopped herbs.
- Add about three quarters of the feta to the pot and mix it in.
- Season to taste and serve with the rest of the feta, lemon zest and herbs on top.
Hattie's easy experimentation ideas
- Beans and pulses – this recipe is pretty adaptable. You could substitute in most kinds of beans (including dried beans) with great results. This would also work with lentils, quinoa and other grains.
- Eggs – I love the salty tang of feta but the flavours would also work well with eggs (boiled, poached or fried).
- Naked – this dish is just as satisfying and tasty (not to mention vegan-friendly) without the cheese or eggs.
[Adapted from a recipe in The Times Magazine, 4 July 2015]
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