Harissa Butter Bean Casserole
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- Oil Spray
- Peppers (sliced)
- Mushrooms (chopped)
- Red onions (sliced)
New potatoes (cut into small chunks)- Sweet potatoes (cut into small chunks)
1 teaspoon Paprika- Pinch of Chilli flakes
- 2 Garlic cloves (crushed)
- 1 Tin of Chopped tomatoes
- 1 Jar Butter beans (with the stock)
- 1 tablespoon Maple syrup
- 2 tablespoons Harissa Paste
100g Cherry tomatoes (left whole)- 2 cubes of Frozen spinach
Instructions
- Add enough oil spray to a large casserole pan (with a lid) on a medium heat. Once the pan is hot add the sliced peppers, mushrooms and red onions. Season with salt and pepper.
- Next boil the mixed potatoes and leave for 10 minutes or until soft.
- Once the vegetables have softened add the paprika and chilli flakes and continue to fry (if the pan is drying out add some water).
- Add the crushed garlic to the pan along with the chopped tomatoes, butter beans and stock, maple syrup and harissa paste, as well as the boiled potatoes. Add the lid and simmer gently for 10-15 minutes.
- Once the time is up, add the cherry tomatoes and frozen spinach and simmer for 5 more minutes with the lid off.
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