Harissa Cannellini Beans

Ingredients

• 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

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.
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.
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.
4. Serve on toasted sourdough with fried mushrooms and top with fresh coriander.

Serve on toasted sourdough with fried mushrooms and top with fresh coriander.