A delicious hearty and healthy dish

Enjoy simple, healthy harissa baked butter beans as a meal in itself or a great side dish.

  • SERVES: 2 – 4
  • PREP TIME: 5 mins
  • COOK TIME: 40 mins
  • DIFFICULTY: easy
  • IDEAL FOR: vegetarians, side dish, simple midweek-meal

Harissa baked butter beans

This dish is one of Alexandra Dudley’s.

It is hearty and healthful and has a lovely chilli kick.

Harissa brings a wonderful fiery smokiness that goes well with the creamy beans.

And the feta adds a lovely saltiness to the dish.


Harissa baked butter beans recipe

 Like all dishes, the key to a simple dish is investing in good quality ingredients.


  • 1 fennel, quartered
  • 1 small onion finely sliced
  • 2 cloves garlic, finely chopped
  • 1 can of chopped tomatoes
  • 2 tbsp smoked chilli or rose harissa (or 1 tsp smoked paprika if you are not using smoked chilli harissa)
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar
  • 100g taggiasche or kalamata olives
  • 600g good quality jarred butter beans (if possible)
  • 100g feta
  • parsley or dill to serve


  1. Preheat the oven to 220° fan setting.
  • Cut fennel into wedges, and place in a deep oven-proof dish large enough to hold the beans. Toss with a good drizzle of olive oil and sea salt and bake for 20 mins whilst you make the sauce.
  • In a large, deep saucepan, heat 1tbsp oil. Add the onion and cook for about 5mins until softened. Then add the garlic and cook for a further minute.
  • Add the chopped tinned tomatoes, harissa, vinegar, and sugar. Stir to combine, then stir through the olives. Bring to a boil, then reduce to a simmer and cook for 10 mins stirring occasionally until slightly reduced.
  • Drain and rinse the butterbeans. Add these to the sauce and stir to combine.
  • Spoon the beans into the dish with the fennel and toss gently to combine. Return to the oven for 15-20 mins until the sauce is bubbling. 

If you love butter beans, then check out this recipe.

Baked harissa butter beans and feta