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.

Ingredients

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

1tsp 1.25 Balsamic Vinegar

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)

Ingredients

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

1tsp 1.25 Balsamic Vinegar

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)

1

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.

2

Add the tomatoes, Harissa, Balsamic Vinegar, soy sauce and Smoked Paprika and stir well, bringing to a simmer.

3

Meanwhile, rub the potatoes in Olive Oil and season with salt and pepper. Place in the oven to bake.

4

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.

5

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.

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