Creamy Harissa Butter Beans

Name: Creamy Harissa Butter Beans
Cuisine: Middle Eastern, Moroccan, African
Ingredients: 1 tbsp olive oil; * 1 shallot, minced; * 1 tsp minced garlic; * 2 tbsp sundried tomatoes, chopped; * 1 can/box of butter beans, drained; * 2 tbsp harissa; * 3/4 cup coconut milk or soy milk for more protein; * 1/3 cup vegetable broth; * 2 tsp garlic powder; * 1/2 tsp red pepper flakes; * 1/4 cup nutritional yeast; * Handful of shredded kale; * Salt and black pepper to taste

4 steps

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Updated at: Sun, 30 Jun 2024 12:36:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories339.3 kcal (17%)

Total Fat20 g (29%)

Carbs26.2 g (10%)

Sugars4.8 g (5%)

Protein14.2 g (28%)

Sodium619.9 mg (31%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 Tbspolive oil

1shallot

minced

1 tspminced garlic

2 Tbspsundried tomatoes

chopped

1 canbutter beans

drained

2 Tbspharissa

¾ cupcoconut milk

or soy milk for more protein

⅓ cupvegetable broth

2 tspgarlic powder

½ tspred pepper flakes

¼ cupnutritional yeast

Instructions

Step 1

* Heat olive oil in a large skillet over medium heat. Add diced shallots and cook for just 1-2 minutes. Next, add minced garlic and chopped sundried tomatoes. Sauté for about 2-3 minutes.

Step 2

* Add the drained butter beans and harissa paste, followed by your choice of milk and veggie broth.

Step 3

* Stir in the salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast. Bring to a simmer for 2-3 minutes so that it begins to thicken.

Step 4

* Add the shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally. Once the kale is wilted and the stew has thickened to your liking, remove it from the heat and top with a bit more unsweetened coconut cream/milk and harissa sauce. Enjoy with toasted sourdough bread