If you are wondering how to use up your jar of Harissa, then this recipe is an uncomplicated mid-week option. We used Apricot Harissa, but any of our Harissas will add a fiery kick of heat.
100ml Early Harvest Olive Oil, plus a drizzle for the potatoes
2 garlic cloves, peeled and finely chopped
1 small red onion, peeled and finely chopped
2 tins chopped tomatoes
3tbsp Apricot Harissa
1tbsp soy sauce
½tsp Sweet Smoked Paprika
2 large sweet potatoes, cleaned
1 tin butter beans, drained
Salt and pepper, to taste
Sour cream, to serve (optional)
Chives, to serve (optional)
Crispy onions, to serve (optional)
Heat an oven to 180C/Fan 160C/Gas Mark 4. Place a medium-sized pan on a medium heat, add the Olive Oil, garlic, onion, salt and pepper, and cook for 10-15 minutes or until soft and golden.
Add the tomatoes, Harissa, Balsamic Vinegar, soy sauce and Smoked Paprika and stir well, bringing to a simmer.
Meanwhile, rub the potatoes in Olive Oil and season with salt and pepper. Place in the oven to bake.
Add the butter beans to the sauce and stir to combine. If the pan is ovenproof then place in the oven. If not, transfer the mix to a suitable baking dish. Cook in the oven for 35 minutes so that a nice crust has formed around the edges of the beans, and the sweet potatoes are cooked through.
Remove both the beans and the potatoes from the oven, split the potatoes open lengthways and place a generous amount of the beans inside. Top with sour cream, chives and crispy onions, best served hot.