spicy harissa butterbean bake

The perfect recipe for an evening where you want to make dinner fresh but can't be bothered with lots of effort. Simply pan fry onions, garlic, butter beans and peppers in olive oil and paprika, before mixing through spicy harissa paste, tinned tomatoes and rich balsamic vinegar. It's perfect enjoyed with a side of salad, or crack some eggs on top and grill in the oven for an extra easy element.

Serves 2 & takes 35 minutes to cook


  • 1 onion, peeled and diced

  • 3 garlic cloves, peeled and crushed

  • 2 red peppers, thinly sliced

  • 1x 400g can of butter beans, drained

  • 2 heaped teaspoons of smoked paprika

  • 2 tablespoons of harissa paste

  • 1 tablespoon of thick balsamic vinegar

  • Juice of 1 lime

  • 1x 400g can of tinned tomatoes

  • Olive oil

  • Salt

For the topping

  • 100g feta

  • Dollop of plain yoghurt

  • Pinch of chilli flakes

  • Pinch of pepper


1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until soft.

2. Once soft, add the sliced peppers, drained butter beans and paprika. Mix well and cook for another 5-10 minutes until the peppers and butter beans start to become soft.

3. At this point, mix through the harissa paste, balsamic, lime juice and tinned tomatoes. Mix well and leave to simmer for 10-15 minutes - if it begins to bubble too aggressively, reduce the temperature a little.

4. Once the dish is hot, crumble the feta all over the top and cook for another few minutes.

5. Serve with a dollop of yoghurt on top, a pinch of chilli flakes and some pepper.