← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Olive oil
• 1 Red onion, chopped
• 1 red pepper, diced
• 3 cloves Garlic, sliced
• 2 tsp Smoked paprika
• 1 tsp ground cumin
• 1 tbsp Harissa
• 1 tbsp Tomato purée (paste)
• 1 can chopped tomatoes (400 g can)
• 2 cans butter beans (400 g cans), drained and rinsed
• 300 ml vegetable stock
• 150 g kale or spinach, chopped
• 1 tsp red wine vinegar
• 1 handful Parsley, chopped
• salt and black pepper
• 4 slices crusty bread, to serve (optional)

Method

1. Heat the oil in a wide pan over medium heat and cook the onion and pepper for 8 min, until soft and sweet.
2. Add the garlic, paprika, cumin, harissa and tomato paste and stir for 1 minute, until the oil turns a deep red.
3. Pour in the tomatoes and stock, add the beans and bring to a simmer. Cook for 15 min, stirring now and then, until the sauce thickens.
4. Crush a few beans against the side of the pan to make it creamy. Stir in the greens and cook for 3–4 min, until wilted.
5. Add the vinegar, season well and scatter with parsley. Serve with crusty bread.

Tips

• Harissa heat varies a lot by brand: start with a teaspoon and add more at the end.
• The large jarred Spanish butter beans give the creamiest result. Serve with gluten-free bread to keep it gluten-free. Check the stock and harissa are gluten-free too.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons