cheesy harissa beans
Thick, creamy, and packed with smoky harissa flavour, these cheesy harissa beans are the appetizer you'll make on repeat. Grab some crusty bread and your favourite vegan cheese and dig in!
Servings 6
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!
