If you’re not a big fan of beans, you’re not alone. Even as a vegan, beans can sometimes feel more like something you should eat rather than something you want to eat. But this recipe for my cheesy harissa beans changes everything!
These cheesy harissa beans are bold and scoopable. They're definitely closer to a braise than a soup or stew! It's got a rich tomato base, melted vegan parmesan, and just enough heat from the harissa to keep things interesting. Serve them as a starter, a snack, or a light meal with good bread and your favourite soft vegan cheese alongside.
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what makes this recipe work
Great northern white beans are the right call here. They're mild and buttery, which means they soak up all that harissa and tomato flavour without falling apart. After a short simmer, they settle into a thick, deeply savoury base with real body. This dish is scoopable rather than soupy, which is exactly what you want when bread is involved.
Vegan parmesan stirred in at the end ties everything together. It melts into the beans and adds a creamy, savoury richness that makes the whole dish taste far more indulgent than it has any right to be. The harissa brings heat and smokiness, the tomatoes bring acidity, and the parmesan rounds it all out into something that feels complete.
what is harissa and where do you find it
Harissa is a North African chili paste made from roasted red peppers, garlic, and warm spices including cumin, coriander, and caraway. It has a smoky, layered heat that's bold without being flat, and it's one of those ingredients that makes everything it touches taste more interesting.
For this recipe, a good store-bought harissa paste is all you need. Look for it in the international or condiment aisle at most grocery stores. It typically comes in mild and spicy varieties, so choose based on your heat preference. Start with 2 tablespoons if you're spice-averse, or go up to 3 if you want more of a kick.
how to serve cheesy harissa beans
I like this dish with thick slices of toasted focaccia or sourdough, and a generous spread of soft vegan cheese. Think vegan cream cheese, vegan feta, or any soft plant-based cheese you love. At least this is how I like to eat these cheesy harissa beans! Load up the bread with cheese first, then pile the beans on top. It's rustic, it's shareable, and it's the kind of thing you'll eat standing at the counter!
This also works as a light main, if you serve it over rice or alongside a simple green salad. The bold flavour of the beans pairs well with neutral, mild sides that let the harissa do the talking.
Finish each serving with extra vegan parmesan, a handful of fresh cilantro, and plenty of cracked black pepper. Don't skip the garnishes as they make a real difference to both flavour and presentation.
tips for the best result
Give your aromatics time. Onion, celery, and red bell pepper need a few minutes in a hot pan to soften and sweeten before you add the garlic and spices. Rushing this step means a thinner, less developed flavour base.
Once you add the tomato paste and harissa, let them cook together for a couple of minutes before the beans and tomatoes go in. This blooms the spices and concentrates the paste into something much richer than if you just stirred everything in at once.
When it's time to add the vegan parmesan, lower the heat and stir continuously until it's fully melted into the beans. It takes patience, about 6 to 10 minutes, but that's what creates the creamy, cohesive consistency that makes this dish.
frequently asked questions
Yes. Great northern white beans work especially well here because of their creamy texture, but cannellini beans or navy beans are both good substitutes. All three hold their shape and absorb flavuor well during the stewing process.
That depends on your harissa paste. Most store-bought harissa ranges from mild to medium heat. Start with 2 tablespoons if you're sensitive to spice, and work up to 3 tablespoons if you want more heat. The vegan parmesan helps mellow the spice as it melts into the stew.
Yes, this stew stores well in the fridge for up to 4 days and the flavour actually improves overnight. Reheat gently on the stovetop with a splash of water if it thickens too much. It also freezes well for up to 2 months.
The stew itself is gluten-free. Just make sure to serve it with gluten-free bread or over rice if you need the full meal to be gluten-free, and check that your harissa paste doesn't contain any gluten-containing additives.
Rice is a great option if you want something more substantial. You can also serve it over polenta, alongside roasted vegetables, with a simple green salad or even over a baked potato. The bold flavour of the stew pairs well with mild, neutral sides.
cheesy harissa beans
Ingredients
- ¼ C olive oil
- 1 C finely chopped yellow onion
- 1 C finely chopped celery
- 1 C finely chopped red bell pepper
- 1 tbsp minced garlic
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sea salt
- 2 to 3 tablespoon harissa paste
- 1 tbsp tomato paste
- 439 g great northern white beans, drained and rinsed
- 1 C cilantro, divided
- 793 g crushed canned tomatoes
- 1 C vegan parmesan shreds, plus more for garnish
- sea salt and ground pepper to taste
Instructions
- Heat a large stock pot or Dutch oven over medium-high heat with olive oil. Once hot add onion, celery, and red bell pepper and cook for about 4 minutes.
- Stir in ground cumin, coriander, and minced garlic and cook another 2 to 3 minutes lower heat as needed to prevent garlic from burning. Add in tomato paste, harissa paste, and salt and stir to combine. Cook for about 2 minutes.
- Add beans and cilantro and stir to combine. After another minute add in the crushed tomatoes, lower heat to simmer, and cook for 10 to 12 minutes. Stir in the vegan parmesan and stir continuously until it’s melted into the stew, about 6 to 10 minutes.
- Add in remaining cilantro leaving a little bit for garnishing. Add salt and pepper to taste before serving. Garnish each serving with more vegan parmesan, cilantro, and ground black pepper.
- Serve with toasted focaccia or sourdough bread spread with your favourite vegan cheese!
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.