Homemade baked beans with Apricot Harissa
Prep: 5 minutes
Cook: 60 minutes
Cook: 60 minutes
Easy
Serves 4 people
If you are wondering how to use up your jar of Harissa, then this recipe is an uncomplicated mid-week option. We used Apricot Harissa, but any of our Harissas will add a fiery kick of heat.
Ingredients
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100ml Early Harvest Olive Oil, plus a drizzle for the potatoes
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2 garlic cloves, peeled and finely chopped
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1 small red onion, peeled and finely chopped
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2 tins chopped tomatoes
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3tbsp Apricot Harissa
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1tsp 1.25 Balsamic Vinegar
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1tbsp soy sauce
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½tsp Sweet Smoked Paprika
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2 large sweet potatoes, cleaned
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1 tin butter beans, drained
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Salt and pepper, to taste
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Sour cream, to serve (optional)
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Chives, to serve (optional)
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Crispy onions, to serve (optional)
Method
- Step 0: Heat an oven to 180C/Fan 160C/Gas Mark 4. Place a medium-sized pan on a medium heat, add the Olive Oil, garlic, onion, salt and pepper, and cook for 10-15 minutes or until soft and golden.
- Step 1: Add the tomatoes, Harissa, Balsamic Vinegar, soy sauce and Smoked Paprika and stir well, bringing to a simmer.
- Step 2: Meanwhile, rub the potatoes in Olive Oil and season with salt and pepper. Place in the oven to bake.
- Step 3: Add the butter beans to the sauce and stir to combine. If the pan is ovenproof then place in the oven. If not, transfer the mix to a suitable baking dish. Cook in the oven for 35 minutes so that a nice crust has formed around the edges of the beans, and the sweet potatoes are cooked through.
- Step 4: Remove both the beans and the potatoes from the oven, split the potatoes open lengthways and place a generous amount of the beans inside. Top with sour cream, chives and crispy onions, best served hot.
