Harissa Cannellini Beans
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1 tbsp olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
240g Cannellini beans (1x 400g can), drained and rinsed
1 x 360g jar Ballymaloe 100 Recipe Sauce
1 tsp lemon zest
1 tsp maple syrup
1 tsp harissa
100ml hot water
Pinch of sea salt and black pepper
Method
Step 1
Drizzle the oil into a large frying pan over medium heat, add the shallot and fry for 8-10 minutes until soft and golden. Add in the garlic and lightly fry.
Step 2
Add the beans, Ballymaloe 100 Recipe Sauce and water into the pan, bring to the boil, then turn down the heat and simmer until slightly reduced, about 15 minutes.
Step 3
To finish, stir in the lemon zest, maple syrup and harissa along with a pinch of salt and crack of black pepper to taste.
Step 4
Serve on toasted sourdough with fried mushrooms and top with fresh coriander.
Chef's Tips
Serve on toasted sourdough with fried mushrooms and top with fresh coriander.