There’s nothing wrong with good old beans on toast with or without cheese but sometimes I like my beans on toast to be a bit more ‘grown up’ and to turn it into a more substantial tea.
I’ve shared my chipotle spiced beans recipe before and another go-to bean recipe is my chorizo and butter bean stew, now I’m sharing my harissa spiced beans, which I serve with roasted vegetables and feta on sourdough toast.
|Equipment to have ready
|For the beans:
|1/2 tbsp olive oil
|1/2 red onion, finely chopped
|Medium sized saucepan
|1 clove garlic, finely chopped
|Measuring spoons or spoons
|1 tbsp tomato puree
|1/2 to 1 tsp harissa paste (I prefer Le Phare du Cap Bon brand)
|400g tin haricot beans, drained and rinsed
|Vegetable stock (I used 1 tbsp concentrated stock, you could use a stock cube)
|1/2 can water
|Salt and pepper
|For the roasted vegetables:
|1 aubergine, chopped however you fancy
|1 courgette, chopped however you fancy but similar size to the aubergine
|1 red onion, chopped into similar size pieces to the aubergine and courgette
|Salt and pepper
|1/2 pack feta
|Small handful of mint leaves, chopped
|Sourdough slices (enough for 2 people)
|Olive oil (optional)
- Pre-heat the oven to 180C.
- Put the vegetables on a baking tray, drizzle with a little olive oil and season with salt and pepper. Bake in the oven until nicely browned and softened. This will take around 30 minutes.
- Heat the pan on a medium heat, add the oil and sweat onions until soft and translucent.
- Add the garlic and cook over a low heat until the raw smell of garlic has gone.
- Stir in the tomato puree and harissa. Cook for another minute or so.
- Stir the beans into the mixture to coat well before adding the stock and water.
- Bring to the boil and simmer for around 10 mins until the liquid has reduced to a thicker sauce.
- Toast the sourdough then drizzle with olive oil, if you wish.
- Top the toast with the beans, then the roasted vegetables. Crumble over the feta and sprinkle on the mint.