Harissa, tomatoes, and butter beans. All in a warming stew. Yes, I know we are smack dab in the middle of summer and the thought of a stew might make some people think I’ve lost it, but some days I just want something comforting and warming. We get the odd cool night every now and then. And this dish is one of my new favorites for when that craving hits.
Harissa is a little newer for me. I bought a jar a while back but forgot to use it and it went bad. But lately I’ve been seeing it pop up everywhere, particularly the Trader Joe’s brand. Now that I’ve used it I feel like I’ve been deprived for not having been cooking with this sooner. But I do want warn you, if you’re not into spice you might want to sit this one out.
I’ve seen recipes using harissa paste where people add multiple tablespoons of this. I made a huge mistake when I was recipe testing. I added a couple of tablespoons and there was no amount of milk, tomatoes, or other veggies I could toss into this to put the fire out. So with some adjusting and cutting down the amount of harissa, I finally got it right. Maybe it depends on the brand, but the this stuff is spicy. I found anything more than a tablespoon is just unbearable.
Don’t get me wrong, this has still got plenty of kick, you just won’t be crying after. Of course you can add more but you’ve been warned. And if harissa is newer to you or you’re not a huge fan of spicy food you can go with less.
The tomatoes cooked slowly with the harissa is such a warm and delicious combination. And I love adding butter beans for substance and bulk. I dont cook with butter beans often, but in this recipe I really like them. Other beans work too like chickpeas or any other white bean. And if you wanted to add more veggies you could. I like to stir through some spinach at the end. And I serve all of this over rice.
This recipe is super simple and relies mostly on pantry staples. A can of beans, an onion, and some seasoning. Plus some tomatoes for freshness. And like with most stews I like to stir in some lemon at the end. Anything with a little acid, apple cider vinegar works well too.
Ingredients
Method
- Start by sauteing the onion until soft, about 3-5 minutes, over medium heat. Stir in garlic and cook for about 30 seconds. Add a big pinch of salt and a pinch of pepper.
- Stir in the harissa pasta and seasoning. Coat the onion. Stir in the beans and tomatoes. Cook for about 5 minutes. Stir through the lemon juice at the end and adjust salt and pepper if needed. Serve over rice or plain. Top with plain yogurt and fresh herbs if you want too!
Looking for some other comfort meals that are lighter for these end of summer days?
A quesadilla is total comfort food to me. I love this one with the black beans and grilled veggies. Even has some summer squash in it.
Burgers: summery and substantial. This is a fun different one, CHICKPEA AND JALAPENO.
And one of my favorite comfort food meals, these WHITE FISH ENCHILADAS WITH VEGAN CHEESE SAUCE. This is one of my favorite recipes from the blog. They are so delicious and yet so simple to make.
If you try this recipe, or any others, make sure to tag me! @gina_gibson_
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