May 6, 2026
I've got a bit of a type when it comes to dinner recipes: come up with some kind of one-pot, bean-based situation with lots of flavour and a solid dose of veggies and I'm going to put it on my list. So when I saw a colleague eating this for lunch at work I was immediately nagging her to send me the recipe.
It's very simple and very adaptable and has already had a second go around for a weeknight dinner here - you've got a bit of bite from the harissa smoothed out by the coconut milk and some nice depth of flavour from the nooch and the sun-dried tomatoes. Butter beans are great here, but it would work equally well with white beans. We've had it with little roti breads on the side (as pictured) and with some fresh sourdough, both of wich were excellent. It will slot smoothly into the rotation, alongside other beany favourites.
Harissa butter beans
(via this recipe from Nutri View)
2 cans butter beans, drained and rinsed
1 tablespoon olive oil
2 shallots, peeled and sliced finely
4 garlic cloves, minced
1/2 cup sun-dried tomatoes in oil, chopped (the recipe drains the oil off, but I reckon it's worth tipping it in!)
3 tablespoons harissa paste
400ml coconut milk
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 bunch kale, stemmed and roughly chopped
Heat the olive oil over med-high heat in a large pot and cook the shallots for a few minutes until they've softened. Add in the garlic and cook, stirring, for another minute or two. Tip in the sun-dried tomatoes and their oil and stir to combine.
Add the butter beans and the harissa, stirring to coat the beans in the spice paste. After a couple of minutes, tip in the coconut milk and lower the heat. Bring the mix to a low simmer and stir in the nutritional yeast, garlic powder and salt and pepper to taste.
Simmer for about 15 minutes until it's thickened a bit and then add the chopped kale, cooking just long enough for it to properly wilt - about 5 minutes.
Serve, with whatever bread product you fancy.
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