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Harissa Butter Beans with Whipped Feta & Lemon Oil

Creamy harissa butter beans simmered in a smoky tomato base, finished with whipped feta, lemon zest and olive oil. Scoopable, rich, gently fiery and ready in 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Modern Mediterranean
Keyword: bean recipes, budget friendly meals, butter bean recipe, cosy dinners, easy dinner, harissa beans, harissa butter beans, healthy comfort food, high protein vegetarian, meat free mains, Mediterranean flavours, one pan meal, pantry cooking, quick vegetarian recipes, rose harissa recipe, skillet meals, vegetarian dinner, whipped feta
Servings: 4
Calories: 456kcal
Author: Hey Lolly

Ingredients

For the harissa butter beans

  • 2 tbsp olive oil
  • 1 small white onion finely diced
  • 3 garlic cloves crushed
  • 1 tsp fennel seeds
  • 2 tbsp rose harissa adjust to taste
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 2 x 400g tins butter beans drained and rinsed, or 2 jars Bold Bean Co Queen Butter Beans
  • 120 ml vegetable stock
  • 1 –2 tsp smoked paprika
  • Salt and black pepper to taste

For the whipped feta

  • 200 g feta cheese
  • 120 g Greek yoghurt
  • 1 tbsp good-quality olive oil
  • Squeeze of lemon juice

To finish

  • Pinch of lemon zest
  • Small drizzle of olive oil
  • Small handful parsley chopped, optional

Instructions

Build the flavour base

  • Heat the olive oil in a wide skillet over a medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent. Stir in the garlic and fennel seeds, then cook for 1 minute, until fragrant.

Deepen the flavour

  • Add the harissa paste and tomato purée. Cook for 1–2 minutes, stirring, until darkened slightly and aromatic.

Create the sauce

  • Add the chopped tomatoes, smoked paprika and vegetable stock. Stir well, then simmer for 5 minutes to let the flavours develop.

Add the butter beans

  • Add the butter beans and season lightly with salt and black pepper. Simmer gently for 8–10 minutes, until the sauce thickens and the beans are creamy and warmed through. If the mixture becomes too thick, add a splash of water.

Make the whipped feta

  • Blend the feta, Greek yoghurt, olive oil and lemon juice until smooth and creamy. Use a mini processor for a silky finish, or mash well with a fork for a more rustic texture.

Finish and serve

  • Spoon generous dollops of whipped feta over the warm beans. Scatter over the lemon zest and parsley, if using, then drizzle with a little extra olive oil. Serve immediately.

Notes

Hey Lolly's Top Tips
  • If using standard tinned butter beans, drain and rinse them before adding.
  • If using good-quality jarred beans, add them with their cooking liquid for extra silkiness and reduce or omit the stock.
  • Harissa heat levels vary wildly. Start with less if yours is fierce, then build from there.
  • Let the harissa and tomato purée cook out properly before adding liquid — it gives the sauce more depth.
  • Leftovers thicken overnight and reheat beautifully with a splash of water.
  • Serve with warm baguette, flatbreads or a sharp salad if you want to make it feel more complete.

Nutrition

Calories: 456kcal
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