Creamy Harissa Butter Beans and Garlic Mash
with Greek Style Cheese and Flaked Almonds
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 carton(s)
Butter Beans
120 grams
Sliced Mushrooms
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While it boils, chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves.
c) Pour the boiled water into a large saucepan with 0.5 tsp salt for the potatoes.
a) Add the potatoes and garlic to your pan of boiling water.
b) Cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, halve, peel and thinly slice the red onion.
b) Drain and rinse the butter beans in a sieve.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the sliced mushrooms and onion. Season with salt and pepper and fry, stirring occasionally, until browned, 8-10 mins.
a) Add the tomato puree to the pan and cook, stirring, 1 min.
b) Stir in the creme fraiche, harissa paste (add less if you'd prefer things milder), Worcester sauce, butter beans, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.
c) Bring to the boil and simmer until reduced, 3-4 mins.
a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
a) Share the mash between your plates.
b) Top with the harissa butter beans.
c) Crumble over the Greek style salad cheese and scatter with the flaked almonds to finish.
Enjoy!
