Using Alexandra's Harissa
500g butter beans, soaked overnight
1 onion, chopped
2 garlic cloves, chopped
6 tbsp olive oil
1/2 tsp sweet paprika
1 Tablespoon Alexandra’s Harissa
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
1 tsp salt
Black pepper, to taste
Handful fresh parsley, chopped
Handful fresh mint, chopped
Drain the beans and cover with water and bring to the boil. Turn down to simmer and cook for 1 1/2 – 2 hours until the beans are just tender.
In a large pan, heat 2 Tbsp olive oil and gently soften the onion and garlic for 5 minutes. When soft, stir in paprika, Harissa, tomato puree, tinned tomatoes, 100mL water, salt and pepper. Bring to the boil and reduce to a simmer and cook for 30 minutes. Stir in the spinach and take off the heat.
Preheat the oven to 160ºC / 14oºC Fan. When the beans are cooked, drain and mix with the tomato and spinach sauce. Add another 2 Tbsp of olive oil and the chopped herbs. Transfer to a casserole pan, drizzle with the remaining olive oil and bake for 35-40 minutes until the beans are tender and the sauce has thickened and bubbling. Serve hot, warm or at room temperature.
Recipe inspired by Rick Stein
Photography & styling by Emma Boyd