This recipe for Stewed Harissa Artichokes and Beans is a simplified (and protein-fied!) version of this recipe I shared a few years ago. Ironically this recipe was also shared in January, proving my love for a good tinned-and-canned-food meal in the winter runs deep!
I love this meal because it takes 10-15 minutes, is completely plant-based, and you can easily bulk it up with some roasted vegetables and rice for dinner, or just keep it simple and serve it with some toast for lunch. The flavors that emerge during the 10-minute cooking process are surprisingly rich and complex, and you really only need to mix the sauce and get it started! During these snow days and cold months, it’s exactly the kind of winter meal I look forward to.
Stewed Harissa Artichokes and Beans
This simple 15-minute meal serves two hungry, plant-based people, but carnivores will love it, too. The harissa broth is surprisingly complex and savory, but you only need three ingredients to bring it together. If I'm looking for an easy but cozy meal, this is one I always turn to.
Equipment
- 1 large sauté pan
- 1 2-cup liquid measuring cup
Ingredients
- 1 14-ounce can of artichoke hearts
- 1 tablespoon avocado oil
- 1 14-ounce can of butter beans or white beans
- 1/3 cup mild harissa paste I like the Mina brand
- 1 tablespoon soy sauce
- 2 tablespoons lightly packed brown sugar dark or light will work
- 1 cup cool water
- 1/4 cup torn tender herbs, such as dill, parsley or mint
For serving
- 1 cup steamed white rice optional
- Sourdough bread optional
Instructions
- Drain and rinse the artichoke hearts. Halve them with a knife and pat them with a paper towel so they are mostly dry.
- Set a large sauté pan over medium heat. Add 1 tablespoon of avocado oil, or enough to coat the surface.
- Sear the artichoke hearts cut-side-down for 4-5 minutes, or until they easily release from the pan and are darkly charred.
- While the artichoke hearts are searing, drain and rinse the butter beans.
- In a liquid measuring cup, add 1/3 cup of harissa, 1 tablespoon soy sauce and 2 tablespoons brown sugar. Whisk together with 1 cup of cool water.
- When the artichoke hearts are nicely charred, give them a shake around to loosen them from the pan. Pour in the harissa broth and add the beans. Stir to combine.
- Bring this to a simmer and let the mixture simmer for 9-10 minutes or until reduced by half. The mixture should look nicely glossy and still a bit saucy.
- Top with the torn tender herbs and serve immediately, either with steamed rice or toast.
I just made this for hubby and me … what a lovely and easy to put together lunch!!
To answer your newsletter question, yes, “we” (aka me) are turned off by “stewed” anything. But I’m excited to try this anyway! I just need to find a grocery that carries this mysterious mild harissa, because your harissa recipes I’ve made have maxed out my fairly high spice tolerance. My grocery also doesn’t sell butter beans, another Justine staple 🙁
in our house we have stovetop casseroles rather than stews. Could it be called a braise maybe?
Ahhh that makes sense! It doesn’t use a braising technique so unfortunately I can’t call it a braise, but we can keep brainstorming!
Weirdly think that this, for me, has almost too much flavor?? Have had it with rice and bread and it’s GOOD for sure but just very spicy and very salty – maybe because of our brand of harissa? Unsure but probs won’t end up in our rotation unlike so so many of your other recipes!
I’m so sorry! I bet it’s the harissa, the Mina mild brand is the way to go, and the brown sugar should temper it!
So yummy! Mina mild harissa (sold at various target locations for those on the hunt) is definitely the way to go! I feel like I’m going to become a real lover of beans after this. We paired with rice and dill; going to try mint next time.