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Harissa Bean and Pepper Skillet

African · 25 min · Easy · 4 servings

Harissa Bean and Pepper Skillet

Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.

~320 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Soften the peppers

    ⏱ 12 min

    Warm the oil in a wide skillet and cook the sliced peppers and onion over medium heat for 12 minutes, stirring occasionally, until slumped and beginning to catch at the edges.

  2. 2

    Cook out the paste

    ⏱ 1 min

    Push the vegetables aside, add the harissa and tomato paste to the bare pan and fry for 1 minute — cooking the paste rather than just warming it is what removes the raw tinny edge.

  3. 3

    Add the beans

    ⏱ 5 min

    Stir everything together with the drained beans and a splash of water and simmer for 5 minutes until glossy and thick.

  4. 4

    Finish

    Off the heat, stir in the lemon juice and parsley. Good with bread, rice or a spoon.

Notes

Harissa brands vary wildly in heat — start with one tablespoon and taste before adding the second. Frying the pastes for a minute is the only real technique here and it is worth the minute.

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