15 Minute Creamy Harissa Butter Beans
Harissa butter beans have creamy butter beans simmered in a harissa-infused sauce. This quick dinner recipe has bold flavors with minimal effort. Dairy free, gluten free, and plant based.
Looking for more easy dinner recipes? Try my dairy free stuffed pepper skillet, spicy garlic noodles, dairy free beef enchilada soup, or one pot creamy lemon chicken orzo.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make creamy harissa butter beans:
- Olive oil
- Shallot
- Garlic cloves
- Harissa paste
- Tomato paste
- Butter beans – also called lima beans.
- Veggie broth
- Nutritional yeast
- Full fat coconut milk or coconut cream
- Curly kale
- Red wine vinegar
- Kosher salt and freshly ground black pepper – to taste.
- Minced fresh herbs – such as parsley, basil, or dill, for garnish.
How to Make Harissa Butter Beans: Step by Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Saute the aromatics. Heat olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes, stirring occasionally. Stir in the garlic and cook for another 30 seconds.
- Bloom the flavors. Stir in the harissa paste and tomato paste. Let cook for 1-2 minutes to allow the flavors to bloom.
- Add the butter beans. Stir in the drained butter beans then add the vegetable broth, coconut milk, nutritional yeast, kosher salt, and freshly ground black pepper. Stir to combine and let the sauce simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken.
- Finishing touches. Remove from the heat and stir in the chopped kale until wilted along with the red wine vinegar. Taste and adjust the salt and pepper as needed. Garnish with fresh parsley, basil, dill, or mint. Serve warm with crusty bread.
Helpful Tips
- Adjust spice level. If you prefer a milder dish, start with less harissa or use a mild harissa paste.
- For a thicker sauce, either simmer it longer or use less coconut milk.
Quick Tip: Have all the ingredients prepped before you turn on the skillet because it all comes together really fast.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with a splash of broth or non-dairy milk if needed.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this harissa beans recipe using what you already have? Here are some ideas…
- No butter beans? – use other creamy white beans such as cannellini beans, great northern beans, or navy beans.
- No shallot? – use half of a yellow, white, or red onion instead.
- Can’t find harissa? – for a last-minute substitute, you can use a chili paste and add cayenne pepper and smoked paprika, to taste. The smokiness from the smoked paprika with these flavors will create a similar flavor profile.
- No coconut milk? – use any creamy non-dairy milk. I love using oat milk.
- No red wine vinegar? – use lemon juice.
- No kale? – use fresh baby spinach.
- Add-ins – red chili flakes for extra heat.
Frequently Asked Questions
Yes. The flavors deepen over time, making it a great make-ahead meal.
Harissa varies in heat level. Use a mild harissa paste if you’re sensitive to heat or use a smaller amount.
No, harissa sauce is harissa paste with more olive oil added to thin it out. Harissa paste is more concentrated, so it has a spicier flavor. You can buy mild harissa paste though if you don’t tolerate spice well.
I got mine at Trader Joe’s, but you can also find it in the international aisle at many grocery stores or online.
They pair well with crusty bread, couscous, rice, or as a topping for baked sweet potatoes.
More Easy Recipes
- Dairy Free Stuffed Pepper Skillet
- Spicy Garlic Noodles
- Dairy Free Beef Enchilada Soup
- One Pot Creamy Lemon Chicken Orzo
I hope you love these Harissa Butter Beans! If you make this recipe, please leave a comment & a star rating below. Thank you!
Creamy Harissa Butter Beans
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 4 garlic cloves minced
- 3 tablespoons harissa paste use less if sensitive to heat
- 3 tablespoons tomato paste
- 2 15 oz cans butter beans drained and rinsed
- 1 cup vegetable broth
- ⅓ cup full fat coconut milk or cream or another creamy non dairy milk
- 3 tablespoons nutritional yeast
- 1 handful curly kale thinly sliced
- 1 tablespoon red wine vinegar
- kosher salt to taste
- freshly ground black pepper to taste
- herb of choice: basil, parsley, dill, or mint minced, for garnish
Serving
- crusty bread
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes, stirring occasionally. Stir in the garlic and cook for another 30 seconds.
- Stir in the harissa paste and tomato paste. Let cook for 1-2 minutes to allow the flavors to bloom.
- Stir in the drained butter beans then add the vegetable broth, coconut milk, nutritional yeast, kosher salt, and freshly ground black pepper. Stir to combine and let the sauce simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken.
- Remove from the heat and stir in the chopped kale until wilted along with the red wine vinegar. Taste and adjust the salt and pepper as needed. Garnish with fresh parsley, basil, dill, or mint. Serve warm with crusty bread.