Harissa boosts the flavors of these humble beans, adding warmth and a spicy and aromatic kick. Make a big batch, and if you have some pre-cooked rice (or quinoa) on hand, toss it with the beans (if you have any left over) for dinner or lunch another day.
Stewed Great Northern Beans With Harissa [Vegan, Gluten-Free]
- 1 cup dried great northern beans (or cannellini or navy beans), picked over and soaked overnight (optional, or 2 15-ounce cans of great northern beans, drained)
- 1 garlic clove
- 1/2 small carrot
- 1 small dried bay leaf
- 1 teaspoons coarse salt or to taste
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric, optional
- 1 large onion, chopped
- 1 large garlic clove, minced
- 1/2-1 teaspoon red pepper flakes or to taste
- 8-10 plum tomatoes, chopped or 1 can (16 ounces) whole plum tomatoes with juice, pulsed
- 1 tablespoon harissa paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon coarse salt or to taste
- Rinse beans place in a large pot, cover with about 2 1/2 inches water and add garlic, carrot and bay leaf.
- Cook over medium-high heat and bring to a boil and let beans cook for about 10-15 minutes.
- Reduce heat and let beans simmer until tender (but not bursting), about 35-40 minutes.
- Add salt, cook for another 5 or so minutes and turn off heat.
- When ready to use, drain beans and reserve about a cup of the bean water, remove and discard garlic, carrot and bay leaf.
- In a medium heavy-bottomed pot, heat coconut oil over medium heat.
- Add cumin, turmeric, onion, garlic and pepper flakes.
- Sauté, stirring occasionally until onions start to soften but not browned, about three minutes.
- Add tomatoes, drained beans and 1/4 cup of the bean water and let stew cook for a few minutes, stirring occasionally, and letting it come to a gentle boil.
- Add harissa paste, rosemary, dried oregano and salt and reduce heat.
- Let stew simmer for another 5-10 minutes or so to let the flavors meld and tomato sauce thicken.
- Check seasoning and add more salt.
Add another 1/4-1/2 cup bean water or more if you prefer more a more saucy stew.