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Saucy Harissa Butter Beans with Cool Cucumber Salad

5 from 4 reader reviews
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 -4
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Ingredients

Harissa Butter Beans

  • 2 tablespoons olive oil
  • 1 medium shallot, small dice
  • 1 small fennel bulb, cored and diced
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes (about 2 cups)
  • 2 tablespoons harissa (see note)
  • salt and ground black pepper, to taste
  • 1 cup vegetable stock
  • 2 ½ cups cooked butter beans, drained and rinsed

Cool Cucumber Salad & Assembly

  • 3 Persian cucumbers, thinly sliced (with a mandoline is perfect)
  • 2 sprigs fresh mint, leaves finely sliced
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and ground black pepper, to taste
  • unsweetened vegan yogurt, to dollop on top (see note)

Instructions

  • Set a large skillet over medium heat. Once the skillet is hot, pour in the oil and swirl it around. Add the shallots and fennel and sauté until soft and translucent, about 6-7 minutes. Add the garlic and sauté for another minute. Add the cherry tomatoes and harissa, and stir. Season with salt and pepper. Add the vegetable stock. Pop a lid on top and let everything cook/steam for 3-4 minutes
  • Remove the lid and start mashing down on the tomatoes a bit to break them up. Keep cooking with the lid on until tomatoes are fully mushy, about 3 minutes. Add the butter beans and stir. Bring the mixture to a simmer. Season again with salt and pepper. Keep the butter beans on a low simmer, covered, for another 10 minutes or so while you prep the cucumber salad.
  • Using a mandoline, thinly slice the cucumbers directly into a medium bowl. To the sliced cucumbers, add the mint, olive oil, lemon juice, salt and pepper. Stir to combine.
  • Butter beans should have a nice thick and chunky sauce around them at this point. Serve the harissa butter beans hot with portions of cucumber salad on top, big dollops of yogurt, and some crusty bread as well. Enjoy!

Recipe Notes

  • For me, butter beans are available locally in 398 mL cans. I use 2 for this recipe!
  • Harissa spiciness can vary by brand. The one I’m currently using is not overly hot, so I upped the amount to 3 tablespoons. Start with 2 and use your best judgement or simply add to taste!
  • A lot of the flavor in this recipe is coming from the harissa. Use one that you already know and love!
  • Yoggu is my favorite vegan yogurt for savory dishes! Thick, tangy, and creamy. Culina is another great one.
Butter beans simmered in a quick harissa and cherry tomato sauce with fennel and garlic, topped with a cool minty cucumber salad and a generous dollop of creamy vegan yogurt. Comforting but light, pantry-friendly, and ready in 40 minutes.