This has become a staple dish recently. It’s hearty and healthy in equal measure, with a chilli kick I find hard to resist. The key is to invest in good quality ingredients. You won’t find better harissa than Belazu. I use its smoked chilli harissa for this, which brings a wonderful fiery smokiness that works perfectly with the plump creamy beans.
Make sure you look for jarred beans as opposed to canned. The bigger the butterbean the better. I’ve used a British soft cheese called Graceburn to finish this. It is wonderfully creamy and is less aggressive in its saltiness than feta. I do recommend trying it, but a full-fat feta will also do. This is delicious enjoyed as cold leftovers or reheated in the oven.
I love this with a cool glass of rosé. Babylonstoren Mourvèdre Rosé is perfect. A light and dry rosé, it has a subtle punch of acidity which cuts through the heat.
Harissa Baked Butter Beans
3 Things Alexandra’s Loving This Month…
Smoked Chilli Harissa, £4.85 | Belazu
Queen Butterbeans, £4.50 | Bold Bean Co.
I am obsessed with these beans. They are the creamiest, biggest butter beans around and are completely delicious. The business is female run too.
Marinated Soft Cheese, £14 | Graceburn
I first tried this cheese at a restaurant in Hackney called Café Cecilia. I was blown away by its delicate creaminess and flavour. It’s similar to feta, but much more complex. I also love it in salads or thrown into omelettes or frittatas. It’s British made, which is always a plus.
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