Spicy Harissa Butter Beans with Peppers & Olives
A simple and quick veggie recipe using our North African Spicy Harissa Flavour Bomb.
Method
Heat the oil in a sauté or deep sided frying pan over a medium heat. Fry the onions and peppers for 4-6 minutes until just softened. Stir in the butterbeans and chopped tomatoes. Then add the flavour bomb and stir in 150-200ml water or stock. Cover and simmer for 8 minutes.
Add the olives and cook for a couple of minutes, uncovered, to warm through and thicken the sauce. Serve with Ainsley Couscous or rice and garnish with feta.
*Our Ainsley Flavour Bombs are available from selected Asda stores.
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Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 1 x 400g tin of butterbeans, rinsed and drained
- 3 tomatoes, deseeded and chopped
- 1 x Ainsley North African Spicy Harissa Flavour Bomb*
- handful of pitted black olives
- crumbled (vegan) feta, to serve (optional)