This creamy harissa beans recipe is the perfect midweek dinner, taking just 15 minutes to make and works well with just about any carb, simple to reheat and would make a great meal prep option too. Rich, creamy, but nutrient dense and contains three of your five a day per serving.
Nutritional Information
Each serving contains 373 calories, 10g of fibre and 12g protein. In terms of vitamins and minerals, each serving contains over 100% of the recommended daily amount of vitamin C, your full daily amount of vitamin K, 80% of your daily vitamin A, a third of your daily vitamin E and 45% of your daily B6.
It also contains at least 20% of each of the following:
- B1
- B2
- Iron (6mg)
- Potassium
- Zinc
Ingredient Choices and Substitutions
The recipe as shown contains haricot beans, but cannellini beans are actually my first choice for this recipe. But any white bean of your choice will work, whether that’s butter beans, haricots, cannellini beans or navy beans. The nutritional value of each is very similar too.
My cream of choice for this recipe was Elmlea plant double, you can use any vegan cream of your choice as long as it’s double/ thick. Something like the Coconut Collaborative Double will work well, but the Alpro single not so much.
How to store, reheat and does it keep?
Store in an airtight container and keep refrigerated and it should last for up to 4-5 days. To reheat, either microwave until piping hot (roughly 4-5 minutes) or return to a saucepan on a low-medium heat and warm through for roughly 10 minutes until hot again.
Creamy Harissa Beans Recipe
Creamy harissa beans recipe, ready in just 15 minutes and full of nutrients. Perfect quick midweek dinner. Serve with precooked grains or meal prep for the week.
This recipe is gluten free, dairy free, soy free and nut free (depending on your choice of non-dairy cream) and vegan friendly.
Creamy Harissa Beans Recipe
Ingredients
- 1 tsp sunflower oil
- 1 large red onion diced
- 1 medium red pepper diced
- 1 tbsp harissa seasoning
- ½ tsp smoked sweet paprika
- Pinch of cinnamon or to taste
- Generous amount of salt and pepper
- 4 cloves garlic roughly chopped
- 100 ml vegan double cream
- 5 tbsp tomato puree
- 100 g spinach
- 1 can white beans drained and rinsed (see ingredient choices)
Instructions
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Heat a large frying pan to medium heat. Add the sunflower oil once the pan is hot, then add the onion. Cook for 2-3 minutes, then add the pepper and cook for a further 2-3 minutes before adding the seasoning and spices. Stir in all spices and the garlic and cook for one further minute.
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Now add the vegan cream and tomato puree. Stir to combine and continue to stir frequently for 2-3 minutes until the sauce has evenly coated the vegetables. Don’t worry if your sauce looks like it’s thickening slightly too much, the water content from the spinach should correct the consistency.
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Add the spinach and beans. Stir constantly until the spinach has fully wilted then leave for the final few minutes to warm the beans through, stirring occasionally. If your sauce looks like it’s getting too thick, add a further tbsp of vegan cream or a tbsp of unsweetened vegan milk. The ideal final texture is thick and creamy but not runny.
Serve and enjoy!
Until tomorrow,
Sophie
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