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Saucy Harissa Beans with Walnut Pesto

If you know me, you know how much I love a can of beans. Not only are they cheap and nutritious, they make an incredible base for a delicious meal like these saucy harissa butter beans, topped with a homemade walnut pesto that is I would happily eat it by the spoon! I believe in beans!

Lunch
Dinner
Quick Sticks

Serves 2

Prep Time 7 Mins

Cook Time 10 Mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 3 cloves garlic, finely sliced
  • 5 anchovy fillets
  • 1 tbsp butter
  • 1 tbsp harissa paste
  • 1 tbsp red wine vinegar
  • 2 medium tomatoes, roughly chopped
  • 1 cup beef stock (or vegetable)
  • ½ tsp dried oregano
  • 1/4 tsp chilli flakes
  • 1 handful parsley, finely chopped
  • 1 handful fresh basil leaves
  • 1 can butter beans, drained
  • Salt
  • Pepper

Walnut Pesto

  • 1 cup fresh basil, stalks removed
  • 1 handful parsley
  • ½ cup extra virgin olive oil
  •  ⅓ cup walnuts
  • ¼ cup pine nuts
  •  ⅓ cup freshly grated parmesan
  • 2 cloves garlic, crushed
  • Juice of half lemon
  • Pinch of salt
  • ¼ tsp cracked pepper

Method

  • 1
    Make the pesto - place basil, parsley and half the olive oil in a food processor. Pulse until you form a chunky paste (not a puree). Transfer into a mixing bowl. Next, pulse the walnuts and pine nuts until you form a rough crumb. Add the nut mixture, parmesan, garlic, lemon, salt, pepper and the remaining olive oil to the bowl. Mix well and set aside.
  • 2
    Heat a non-stick pan over a medium heat, add the olive oil, onion and celery. Sweat down for 2 minutes until translucent before adding the garlic, anchovy fillets, butter and harissa paste. Cook for 1 minute before deglazing the pan with a splash of red wine vinegar.
  • 3
    Add chopped tomatoes, beef stock, oregano, chilli flakes, parsley, basil, pepper and a pinch of salt. Bring up to high simmer for 5 minutes until the tomatoes have softened and the sauce has thickened. Turn down heat to a low simmer, add the butter beans and cook for a further 3 minutes. Turn off the heat and let sit for 2 minutes.
  • 4
    Serve the beans into bowls with plenty of sauce, fresh basil and dollops of homemade walnut pesto.
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