Sticky Harissa Onions + Butter Beans on Greek Yogurt
Sticky Harissa Onions + Butter Beans with Greek Yogurt
3-4 as a share plate
Bold Bean Co
2 tbsp olive oil
1 large red onion, finely sliced
2 garlic cloves, crushed
The zest of 2 lemons
2 tbsp harissa (we used this one)
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins of butter beans), drained
A small bunch each of soft herbs, such as mint, parsley and dill, roughly chopped
5 heaped tbsp greek yogurt
Crusty bread, to serve
Heat the oil in a frying pan over a medium heat. Once hot, add the onion with a pinch of salt and cook for 8-10 minutes until it’s starting to look caramelised, stirring often to prevent catching. Add the garlic and cook for another minute.
Add the garlic, lemon zest and harissa and cook for 1-2 minutes. Then add the beans and stir to combine. Cook for another 2-3 minutes to allow the beans to crisp up a little and soak up the flavours in the pan.
Stir through most of the herbs, leaving a handful for garnish.
Dollop the yogurt onto a large serving platter and using the back of a spoon, spread the yogurt out to cover the the base of the plate. Tumble the harissa beans on top of the yogurt, scatter over any remaining herbs and finish with a drizzle of olive oil. Scoop up with some crusty bread.