If you like baked beans, you’re going to love these harissa baked feta and beans, all made in one pot.
These beans are sweet, slightly spicy and salty from that delicious feta – a true taste sensation. I love to serve them with a big slice of crusty bread to mop up all of that wonderful juice.
These beans are hearty enough to serve as a meal on their own, but you could – of course – eat them with any meal you would normally serve baked beans with. They’re beautiful on a full English breakfast!
They also happen to be really easy to make. If you’ve never made homemade baked beans before, give these ones a try.
The Ingredients
- Onion – you could also add a couple of cloves of garlic.
- Harissa – get a simple jar of harissa and keep it in the fridge, it adds so much flavour to dishes like this.
- Butter beans – I use queen butter beans in water. You can use ordinary butter beans, too. Use a tin or jar for ease – if you use dried beans, you will need to soak and precook before using in this recipe.
- Oregano, smoked paprika, honey – these add gentle layers of flavour to the beans. You can leave out the honey if you would prefer a sharper dish.
- Passata – use passata rather than chopped tomatoes, it will give you a smoother sauce.
- Chickpeas – optional, but they bring a really nice textural difference.
- Feta– for that delicious salty creaminess.
Harissa Baked Feta and Beans
Butter beans and chickpeas baked in passata with feta, harissa, oregano and smoked paprika.
Start Cooking in Cook Mode
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 teaspoons harissa
- 800 grams butter beans drained weight
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- 400 ml passata
- 400 grams chickpeas drained
- 200 grams feta
Instructions
- Preheat the oven to 180 degrees C.
- In a large hob and ovenproof pan, heat the olive oil. Add the peeled and finely chopped onion and soften for 2 minutes.
- Stir in the harissa, then add the drained beans, oregano, smoked paprika, honey and passata. Bring to a simmer.
- Add the drained chickpeas and top with the block of feta. Put in the oven for 25-30 minutes, until the feta is soft and golden at the edges.
Video
More one pot vegetarian recipes:
- One Pot Mexican Bean Stew
- Easy One Pot Saag Paneer
- One Pot Mushroom and Thyme Risotto
- One Pot Cheesy Pesto and Spinach Pasta
- Chickpea and Courgette Vegetarian Chilli
- Autumn Vegetable Risotto
- Vegetable Chow Mein
- Beetroot and Goats Cheese Risotto
