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.

Ingredients

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)

Ingredients

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)

1

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.

2

Add the tomatoes, Harissa, Balsamic Vinegar, soy sauce and Smoked Paprika and stir well, bring to a simmer.

3

Meanwhile, rub the potatoes in Olive oil and season with salt and pepper. Place in the oven to bake.

4

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.

5

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.

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