Roasted Butter Beans with Mushrooms & Harissa

A tasty one-pan dish, high in protein. It's best to use good quality butter beans from a jar such as Belazu or Bold Bean. They are more expensive than tinned varieties, but the extra cost is worth it.

I used Ottolenghi Green Harissa in mine, but any harissa will work well here

The quantities here will serve 4-5 people

Ingredients

1x700g jar of butterbeans - drained

500g mixed mushrooms

6-8 sun dried tomatoes - roughly chopped

1 x 300g tin green olives - drained and halved if large

2 tablespoons harissa

1 tablespoon miso

1 tablespoons tahini

100ml olive oil

Large bunch of parsley - roughly chopped

Sour cherry or pomegranate molasses

Method

Heat the oven to 200ᵒC

Take a large roasting tin and tip in the beans. Tear the mushrooms into chunks and add them, along with the sun dried tomatoes and green olives

Mix the harissa, miso, tahini and oil in a bowl, then pour over the beans and mushrooms and mix well so everything is coated in the dressing

Place in the oven for 25 minutes until the mushrooms are softened and browned slightly, then remove, drizzle with the molasses, scatter the parsley over, and serve with rice