Harissa spiced beans

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.

Serves 2

Ingredients Equipment to have ready
For the beans: Chopping board
1/2 tbsp olive oil Sharp knife
1/2 red onion, finely chopped Medium sized saucepan
1 clove garlic, finely chopped Measuring spoons or spoons
1 tbsp tomato puree Tin opener
1/2 to 1 tsp harissa paste (I prefer Le Phare du Cap Bon brand) Baking tray
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
Olive oil
Salt and pepper
To assemble:
1/2 pack feta
Small handful of mint leaves, chopped
Sourdough slices (enough for 2 people)
Olive oil (optional)


  1. Pre-heat the oven to 180C.
  2. 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.
  3. Heat the pan on a medium heat, add the oil and sweat onions until soft and translucent.
  4. Add the garlic and cook over a low heat until the raw smell of garlic has gone.
  5. Stir in the tomato puree and harissa. Cook for another minute or so.
  6. Stir the beans into the mixture to coat well before adding the stock and water.
  7. Bring to the boil and simmer for around 10 mins until the liquid has reduced to a thicker sauce.
  8. Toast the sourdough then drizzle with olive oil, if you wish.
  9. Top the toast with the beans, then the roasted vegetables. Crumble over the feta and sprinkle on the mint.