Family friendly

Harissa baked beans

Name: Harissa baked beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 400g cans Ardmona Diced Tomatoes; 2 tbs tomato paste; 2 garlic cloves, finely chopped 1 tsp harissa (see note), plus extra to serve (optional); 2 tsp ground cumin; 1 tsp paprika; 1 tbs treacle or golden syrup; 2 tsp Worcestershire sauce; 1 tsp Dijon mustard; 400g can cannellini beans, rinsed, drained; 400g can red kidney beans, rinsed, drained; 400g can chickpeas, rinsed, drained; Thick Greek-style yoghurt and coriander leaves, to serve

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15m

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by Jill Dupleix

Food writer

Oct 03, 2015

Make a big batch to keep you going through the week, or top with a poached or fried egg for a special weekend brunch.

2 x 400g cans Ardmona Diced Tomatoes
2 tbs tomato paste
2 garlic cloves, finely chopped 1 tsp harissa (see note), plus extra to serve (optional)
2 tsp ground cumin
1 tsp paprika
1 tbs treacle or golden syrup
2 tsp Worcestershire sauce
1 tsp Dijon mustard
400g can cannellini beans, rinsed, drained
400g can red kidney beans, rinsed, drained
400g can chickpeas, rinsed, drained
Thick Greek-style yoghurt and coriander leaves, to serve

Method

1.

Combine the tomato, tomato paste, garlic, harissa, cumin, paprika, treacle, Worcestershire sauce, mustard and 200ml cold water in a large saucepan over medium heat. Season, then bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened and reduced.
2.

Add the beans and chickpeas, then cook, stirring, for a further 5 minutes or until heated through and slightly reduced.
3.

Serve with a dollop of yoghurt and garnish with coriander leaves and extra harissa, if using.