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–+ servings

Stewed Harissa Artichokes and Beans

4.67 | 6 reviews
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.
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2 servings

Equipment

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 

  1. Drain and rinse the artichoke hearts. Halve them with a knife and pat them with a paper towel so they are mostly dry.
  2. Set a large sauté pan over medium heat. Add 1 tablespoon of avocado oil, or enough to coat the surface.
  3. Sear the artichoke hearts cut-side-down for 4-5 minutes, or until they easily release from the pan and are darkly charred.
  4. While the artichoke hearts are searing, drain and rinse the butter beans.
  5. 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.
  6. 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.
  7. 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.
  8. Top with the torn tender herbs and serve immediately, either with steamed rice or toast.