Aubergine Butter Beans

This is super easy and ready in about 20 minutes! Butter beans are one of my favourite pulses because they’re really creamy and soft, so they work very well with the heat of harissa. If you like it spicy, feel free to add a bit more harissa! 

If you don’t like aubergine, or want to use a different pulse, read below for possible substitutions. 

What ingredients do you need for this dish (includes possible substitutions)? 

Aubergine: this can be subsituted for some finely sliced pepper (preferably red, orange or yellow!). Just cook it until softened and sweet. 

Garlic: add as much as you want! 

Chopped tomatoes: good quality chopped tomatoes do really make a difference, but a pinch of sugar will always be a good thing for the chopped tomatoes that need a bit of extra help. 

Butter beans: the creaminess of butter beans works really well with the spiciness of the harissa, but they can be substituted for other white beans or chickpeas. 

Capers: these give a nice acidity to the dish, but can be left out if you want! 

What to serve this with? 

This is great with bread or to be honest any carb would go well! Think little roasted potatoes, some cous cous, rice… But when I’m not feeling too hungry, I like to have it with a side salad (beans actually do have a fair bit of carbs anyway, so should be pretty filling by themselves!). 

Instructions 

Cook the aubergine 

In a large frying pan over a high heat, add 1-2 of oil then the aubergine. Cook until softened, about 5 minutes. Stir frequently.

Add the garlic 

Add the garlic and cook for 2 minutes. Stir regularly. 

Add everything else

Add the harissa, chopped tomatoes, capers and butter beans. Simmer for 5 minutes. Top with yoghurt and chopped coriander (or parsley). Enjoy!