Introduction

Harissa Beans is a flavorful, spicy dish that combines tender white beans with fragrant harissa and fresh herbs. It’s a quick and satisfying meal perfect for those who love a bit of heat and Middle Eastern-inspired flavors.

The image shows a close-up view of a creamy orange-colored gnocchi dish in a white bowl with a smooth, rich texture. There are dollops of vibrant green pesto sauce dispersed unevenly through the gnocchi, adding a textured, slightly chunky layer on top. White cream is swirled in, creating soft streaks that blend with the orange sauce. Fresh small green basil leaves are scattered on the surface, adding a fresh pop of color. Light drops of oil glisten across the surface with specks of black pepper visible, enhancing the details. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 shallot (finely chopped)
1 clove garlic (finely chopped)
4 tbsp tomato puree
250 g white beans (plus stock from the jar)
1 tsp harissa
1 tsp dried oregano
Pinch of salt & pepper
2 tbsp vegan yogurt
2 tbsp pesto
Handful of fresh basil leaves

Instructions

Step 1: Finely chop the shallot and garlic. Fry them in a glug of olive oil over medium heat for a few minutes until softened.
Step 2: Add the tomato puree to the pan, loosen it with a splash of water, and stir to combine.
Step 3: Pour in the white beans along with the stock from the jar. Stir in the harissa, dried oregano, salt, and pepper.
Step 4: Let the beans cook for a few minutes until heated through. Taste and adjust seasoning if needed.
Step 5: Serve topped with vegan yogurt, pesto, and a few fresh basil leaves for a bright, herbaceous finish.

Tips & Variations

Use your favorite brand of canned white beans and reserve some of the liquid to keep the dish saucy.
If you prefer less heat, reduce the harissa or substitute with smoked paprika for a milder flavor.
Add a squeeze of lemon juice at the end for a fresh, zesty twist.
Serve with crusty bread, rice, or a simple salad to complete the meal.

Storage

Store leftover harissa beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture has thickened. For best flavor, add fresh basil and vegan yogurt just before serving again.

How to Serve

A close-up of a warm dish served in a white bowl filled with several layers of food: the base is a thick, red-orange sauce mixed with soft, light orange beans that have a creamy texture; swirled on top are smooth, bright green dollops of pesto and creamy white sauce, creating a marbled effect; small fresh green basil leaves are scattered evenly on the surface, adding a fresh and vibrant touch; the dish looks rich with a glossy finish from a drizzle of golden olive oil, highlighting the textures and colors against the bowl’s white edge on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook the dried beans beforehand. Canned beans save time and still deliver great texture and flavor.

Is this recipe suitable for vegans?

Absolutely. This recipe uses vegan yogurt and pesto to keep it plant-based, making it perfect for vegan diets.

Harissa Beans with Vegan Yogurt, Pesto, and Fresh Basil Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

This flavorful Harissa Beans recipe is a vibrant, spicy, and hearty dish made with tender white beans simmered in a rich harissa and tomato sauce. Perfectly balanced with a touch of vegan yogurt and fresh pesto, it offers a delightful blend of North African-inspired heat and Mediterranean freshness. Ideal as a comforting meal or a versatile side, it’s quick to prepare and packed with wholesome ingredients.

Author: Maya
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: North African / Mediterranean
Diet: Vegan

Ingredients

Scale

Base Ingredients

1 shallot, finely chopped
1 clove garlic, finely chopped
4 tbsp tomato puree
250 g white beans, with stock (recipe uses Bold Bean Co)

Seasonings & Herbs

1 tsp harissa paste
1 tsp dried oregano
Pinch of salt & pepper

To Serve

2 tbsp vegan yogurt
2 tbsp pesto
Handful fresh basil leaves

Instructions

Sauté Shallots and Garlic: Finely chop the shallot and garlic clove. Heat a glug of olive oil in a pan over medium heat and fry the shallot and garlic for a few minutes until softened and fragrant.
Add Tomato Puree: Stir in the tomato puree and loosen it by adding a splash of water. Cook for another minute to combine the flavors.
Add Beans and Seasonings: Pour in the white beans along with any stock from the jar. Mix in the harissa paste, dried oregano, and a pinch of salt and pepper. Stir everything together to combine well.
Simmer and Taste: Allow the beans to cook for a few minutes until heated through and the flavors meld. Taste and adjust seasoning if necessary.
Serve: Spoon the harissa beans into bowls and top with dollops of vegan yogurt and pesto. Garnish with fresh basil leaves and serve immediately.

Notes

Using canned beans with their stock adds richness to the sauce; Bold Bean Co is recommended for quality white beans.
Adjust the amount of harissa according to your preferred spice level.
For a richer flavor, you can add a splash of olive oil before serving.
This recipe is naturally vegan and gluten-free.
Pairs well with crusty bread or steamed rice for a complete meal.

Keywords: harissa beans, vegan beans recipe, spicy bean stew, vegan lunch, Mediterranean vegan, North African cuisine, easy bean recipe