Ingredients
Olive oil for sautéing
Finely chopped shallots (or red onion)
Minced garlic cloves
Chopped sundried tomatoes (oil-packed, drained)
Canned butter beans, drained and rinsed
Harissa sauce (mild or spicy, to taste)
Unsweetened soy milk (or other unsweetened plant-based milk)
Vegetable broth
Nutritional yeast or vegan parmesan
Garlic powder
Red pepper flakes (optional)
Salt and black pepper
Shredded kale or spinach
Optional: extra Harissa and coconut milk for drizzling
Toasted sourdough bread for serving
Instructions
Step 1: Heat olive oil in a skillet over medium. Sauté chopped shallots for 3-4 minutes until soft.
Step 2: Add garlic and cook for 1 minute until fragrant.
Step 3: Stir in sundried tomatoes and drained butter beans.
Step 4: Add Harissa sauce and stir to coat the beans.
Step 5: Pour in soy milk and vegetable broth. Simmer for 8–10 minutes, stirring occasionally.
Step 6: Mix in nutritional yeast, garlic powder, red pepper flakes, salt, and pepper. Adjust seasoning to taste.
Step 7: Add kale and cook for another 2–3 minutes until wilted.
Step 8: Optional: Swirl in extra Harissa and coconut milk before serving.
Step 9: Serve hot with toasted sourdough for dipping.
Notes
Butter beans can be replaced with chickpeas or white beans
Add more broth or milk if you prefer a soupier consistency
Adjust the spice level by using hot Harissa or extra pepper flakes
This dish stores well in the fridge for up to four days
Meal prep friendly—cook the base ahead and finish later in minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Mediterranean-Inspired