Harissa Butter Beans скачать в хорошем качестве

Harissa Butter Beans

Harissa Butter Beans Serving size: 2 (but feel free to double this recipe to enjoy as meal prep or for a larger family/gathering) Ingredients 1 can/box butter beans, drained (about 15 oz) 1 tbsp olive oil 1 shallot, minced ( or half a cup of onion) 1 tsp minced garlic 2 tbsp sun-dried tomatoes (oil-packed), chopped 2 tbsp mild harissa sauce (be sure to pick up the mild paste, as the hot version is extremely hot. You’ve been warned lol!) 1 cup coconut milk or soy milk 1/3 cup vegetable broth 2 tsp garlic powder 1/2 tsp red pepper flakes 1/4 cup nutritional yeast 1 cup shredded dino kale, or spinach packed Salt and black pepper to taste Toasted sourdough bread for serving Directions: Heat the olive oil in a large skillet over medium heat. Add the minced shallots and cook for just 1-2 minutes until they start to soften. Next, toss in the minced garlic and chopped sundried tomatoes. Sauté for about 2-3 minutes, stirring frequently so the garlic doesn’t burn. Add the drained butter beans and harissa sauce, stirring everything together so that the beans are evenly coated in the sauce. Pour in your choice of milk (I love using coconut milk for this recipe, but I’ll use soy milk for added protein) and the vegetable broth. Stir in the salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast. Bring everything to a simmer for 2-3 minutes. Add the shredded kale/spinach and let it simmer for an additional 2-3 minutes, stirring occasionally. The kale/spinach will wilt down. Once the kale is wilted and the sauce has thickened to your desired consistency, remove it from the heat. Taste and adjust seasoning if needed - maybe more salt, pepper, or harissa. This is SO good with toasted sourdough bread for dipping. You can also serve it with additional protein, over rice, or quinoa for a more filling option.