You can prepare this one ahead of time. If you can’t get the oregano, use thyme as it is a lovely comforting combination with the butterbeans and harrisa.
- 6 pork sausages (sliced 4cm diagonally)
- 1 onion, chopped
- 1 tsp harrisa paste
- 1 red pepper, diced
- 2 carrot, peeled and diced
- 2 garlic cloves, thinly sliced
- 2 tsp tomato puree
- 1 tsp oregano
- 100 g butterbeans (soaked the night before and rinsed)
- 1 bay leaf
- 800 ml to 900ml vegetable stock
- salt and freshly ground black pepper
- 1 tblsp olive oil
- 1 tblsp chopped parsley for garnishing
- Preheat the oven to 180C (Fan160C/Gas 4).
- Heat the oil in an ovenproof casserole dish, add the sausage and brown lightly.
- Add the onion, stir in the harrisa paste, red pepper, carrot, garlic, tomato puree and oregano, gently sauté for 6 to 7 minutes, stirring from time to time. You may need to add a little stock at this point.
- Stir in the butterbeans, bay leaf and stock, bring to the boil, cover and place in the oven for about 25 – 30 minutes until the beans are cooked through.
- Check the seasoning and sprinkle over parsley. Serve with steamed green beans.
Add sliced chorizo & orange zest instead of the pork sausage.
Using a can of butterbeans is very convenient and time saving. (The cooking time will be about 12 to 15 minutes.)
You can prepare this one ahead of time. If you can't get the oregano, use thyme as it is a lovely comforting combination with the butterbeans and harrisa.