If you’re looking for a vegan recipe that is packed with flavour, you’ll love this harissa spice butter beans with coriander (cilantro) and lemon recipe. This delicious dish is both nutritious and easy to make, perfect if you are looking to add more plant-based meals to your diet.
Big on plant-based protein and fibre
Butter beans are a fantastic source of plant-based protein and fibre, making them an excellent choice for those who follow a vegan or vegetarian diet. When paired with the spicy, smoky flavor of harissa, the combination is absolutely irresistible. The addition of coriander and lemon juice adds a burst of freshness and bright flavour to the dish.
What is harissa spice
Harissa is a North African spice blend made from a combination of chili peppers, garlic, coriander, and other aromatic spices. It is known for its complex, smoky flavour that is perfect for adding depth to any dish. In this recipe, the harissa is combined with olive oil, sautéed onions and garlic to create a flavourful base for the butter beans.
To prepare this recipe, you will start by sautéing onions and garlic in extra virgin olive oil until they are soft and fragrant. You will then add the cooked butter beans and harissa and cook for a few more minutes until the spices are fragrant. Finally, you will add the and coriander and lemon zest to the pan, stirring until the beans are coated in the spicy, flavourful sauce. Squeeze fresh lemon juice over the dish to add a bright, citrusy finish.
This harissa spice butter beans recipe is incredibly versatile and can be enjoyed on its own as a main dish or as a side dish with your favourite vegan protein. It is also perfect for meal prepping and can be stored in the fridge or freezer for a quick and easy meal anytime. So go ahead and give this delicious recipe a try – your taste buds will thank you!
How to make this butter bean recipe zero waste
You might be wondering why we call this a zero waste recipe. It’s simpler than you might think. Here’s how:
- Buy your butter beans dry in bulk and cook them in a pressure cooker. See below for instructions. What’s more you will use the aquafaba in the recipe and even have some left over to be used as an egg replacer in other vega recipes like banana bread
- Buy your coriander in a loose bunch rather than wrapped in plastic
- Harissa spice can also be purchased unpacked from good bulk stores. Make sure you store in an airtight jar to keep all the amazing flavours
- Extra virgin olive oil can be purchased in bulk in some countries and in others can be purchased in a 5 litre tin that can be easily recycled
- Buy your onions and garlic loose from any good greengrocers
How to cook butter beans in a pressure cooker
Cooking butter beans in a pressure cooker is a quick and easy way to prepare this delicious legume. To start, rinse the beans and soak them in water overnight or for at least 8 hours. This will help to soften the beans and reduce cooking time.
Once the beans have soaked, drain them and add them to the pressure cooker. Cover the beans with water, making sure the liquid level is at least 1 inch above the beans. You can also add seasonings such as salt, pepper, or herbs at this point.
Next, place the lid on the pressure cooker and ensure that the pressure valve is closed. Set the cooker to high pressure and cook for 20-25 minutes. Once the cooking time is up, allow the pressure to release naturally for 10-15 minutes before opening the valve to release any remaining pressure.
Finally, check the beans for tenderness. If they are still too firm, return the pressure cooker to high pressure for another 5-10 minutes until they are fully cooked. Once the beans are cooked to your desired tenderness, drain any remaining liquid (called aquafaba) and serve. Remember to keep this aquafaba as it is great as an egg replacer in vegan cooking and baking.
Cooking butter beans in a pressure cooker is a convenient and time-saving method that results in perfectly cooked beans every time. Whether you’re making a soup, stew, or salad, pressure cooking butter beans is an easy and delicious way to incorporate this nutritious legume into your meals.
Zesty Zero Waste Harissa Butter Beans
- 1 Pressure cooker
- 1 Deep frying pan
- 1 Sieve
- 1 Wooden spoon
- 1 Glass jar To save the aquafaba
- 1 Large bowl
- 3 tbsp Extra virgin olive oil
- 1 tsp harissa spice Heaped. Adjust according to preference.
- 1 large Red onion
- 4 cloves garlic
- 1 whole lemon
- 400 grams dry butter beans (14 ounces) If you want tinned use 2 x 420g tins
- 1 pinch salt Adjust to taste
- 1 cup Aquafaba Save after cooking beans
- 1/2 bunch fresh coriander (cilantro)
First prepare your butter beans
- Rinse then soak 300g butter beans overnight in a large bowl of water
- Cook beans in pressure cooker for 20 -30 minutes
Cooking the dish
- Finely chop onion and garlic and gently fry in olive oil until golden
- Add cooked butter beans, a pinch of salt and a cup of aquafaba
- Add the harissa spice making sure to stir it in evenly
- Cook for 15 – 20 minutes adding more aquafaba if necessary to avoid the beans drying
- Finally chop the coriander (cilantro), stir it and, leave off heat for 5 mins then serve
- Add more olive oil and salt to taste