Home > Recipes > One-pot recipes > Harissa-spiced butter beans with peppers and feta

Harissa-spiced butter beans with peppers and feta

Name: Harissa-spiced butter beans with peppers and feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Ingredients: Olive oil; 1 large sliced onion; 3 crushed garlic cloves; 3 large chopped tomatoes; 300ml vegetable stock; 3 chopped mixed sweet peppers; 400g tin of drained and rinsed butter beans; 2 tsp rose harissa; 90g sliced black olives; Splash of sherry vinegar; Handful of roughly chopped parsley and dill; 100g crumbled feta cheese

Published: 12 Jul 19
Updated: 18 Mar 24

This easy vegetarian one-pot combines butter beans, harissa and sweet red peppers in one bright Mediterranean-style dish. Sprinkle over lots of feta cheese and serve with toasted pitta breads.

Or, swap butter beans for orzo in this tomato, olive and feta one-pot.

Easy
June 2019

Test kitchen approved

Serves 4
Hands-on time 20 min, cooking time 35 min

This easy vegetarian one-pot combines butter beans, harissa and sweet red peppers in one bright Mediterranean-style dish. Sprinkle over lots of feta cheese and serve with toasted pitta breads.

Or, swap butter beans for orzo in this tomato, olive and feta one-pot.

Vegetarian recipes

Nutrition: per serving

Calories: 274kcals
Fat: 14.8g (4.8g saturated)
Protein: 10.6g
Carbohydrates: 19.5g (9.8g sugars)
Fibre: 10.3g
Salt: 1.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Olive oil
1 large sliced onion
3 crushed garlic cloves
3 large chopped tomatoes
300ml vegetable stock
3 chopped mixed sweet peppers
400g tin of drained and rinsed butter beans
2 tsp rose harissa
90g sliced black olives
Splash of sherry vinegar
Handful of roughly chopped parsley and dill
100g crumbled feta cheese

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat 1 tbsp olive oil in a large pan over a medium heat and fry the onion for 8 minutes until beginning to turn golden. Add the garlic and tomatoes, then fry for 5 minutes. Pour in the vegetable stock, stir in the peppers, bring to a simmer, then cook for 15 minutes.
Stir in a the butter beans, harissa, black olives and a splash of sherry vinegar, then simmer for 5 minutes. Sprinkle over a handful of roughly chopped parsley and dill, top with the feta cheese, then add a drizzle of olive oil. Taste and season with a little salt, if needed, and black pepper. Serve with toasted pitta breads, if you like.