If you are wondering how to use up your jar of Harissa, then this recipe is an uncomplicated mid-week option. We used Apricot Harissa, but any of our Harissas will add a fiery kick of heat.
2 Large sweet potatoes, cleaned
1 tin of Butter beans, drained
1 Small red onion, peeled and finely chopped
2 Cloves of garlic, peeled and finely chopped
2 Tins chopped tomatoes
3tbsp Apricot Harissa
1tsp 1.25 Balsamic Vinegar
1tbsp Soy sauce
½ tsp Sweet Smoked Paprika
100ml Early Harvest Olive Oil, plus a drizzle for the potatoes.
Salt & Pepper
Sour cream to serve (optional)
Chives to serve (optional)
Crispy onions to serve (optional)
Heat an oven to 180C. Place a medium sized pan on a medium heat, add 100ml of oil, garlic, onion, salt and pepper, cook for 10-15 minutes or until soft and golden.
Add the tomatoes, Harissa, Balsamic Vinegar, soy sauce and Smoked Paprika and stir well, bring to a simmer.
Meanwhile, rub the potatoes in Olive oil and season with salt and pepper. Place in the oven to bake.
Add the butter beans to the sauce and stir to combine. If the pan is ovenproof the place in the oven, if not transfer the mix to a suitable baking dish. Cook in the oven for 35 minutes so that a nice crust has formed around the edges of the beans, and the sweet potatoes are cooked through.
Remove both the beans and the potatoes from the oven, split the potatoes open lengthways and place a generous amount of the beans inside. Top with sour cream, chives and crispy onions, best served hot.