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Smoky harissa butterbeans with millet & dill yoghurt
30 minsButter beans simmered in a smoky harissa and passata sauce, served with millet and a dill coconut yoghurt.
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Ingredients
- Organic Kitchen Olive oil
- 1 onion, finely diced
- 1/2 Biona red pepper finely diced
- 3 cloves garlic, finely chopped
- 1 tsp Just Natural smoked paprika
- 1 tsp Suma ras el hanout
- 1 tbsp of harissa paste
- 1 carton Organic Kitchen passata
- 1 tin Organic Kitchen butter beans with their stock
- Maldon Salt Salt and black pepper
- 1tsp of honey
- 100g of Just Natural millet
- 125g of coconut yoghurt
- Fresh dill, finely chopped
- Maldon Salt Salt and black pepper
- Organic Kitchen Olive oil
- 1tbsp of Organic Kitchen lemon juice
- Heat olive oil in a frying pan over medium heat. Add the onion and red pepper with a pinch of salt and cook for about 7 minutes, until soft. Add the garlic and cook briefly until fragrant, then stir in the smoked paprika, ras el hanout, harissa paste and honey. Cook for 1-2 minutes.
- Add the passata, mix well, cover with a lid and simmer gently for 10 minutes, adding a splash of water if needed to loosen the sauce.
- Meanwhile, add the millet to a saucepan of cold water, bring to the boil and cook for around 15 minutes until fluffy.
- Mix the coconut yoghurt with the chopped dill, salt, black pepper, lemon juice, and a drizzle of olive oil. Taste and adjust seasoning if needed.
- Add the butter beans and their stock to the harissa sauce, season with salt and black pepper and cook for a couple of minutes until heated through.
- Spoon the millet into bowls and top with the harissa butter beans and dill yoghurt. Finish with extra dill, drizzle of olive oil and black pepper
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