Bean Harissa, take two

Name: Bean Harissa, take two
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Moroccan, African
Ingredients: 1 cup borlotti beans (boiled); 1 red belle pepper (romano pepper); 2 cloves garlic (baked); 1 red jalapeno; Pinch of paprika; 2 tsp lemon juice (fresh); 1 tsp apple cider vinegar; Cumin powder; Coriander powder; Drizzle olive oil

7 steps

Prep:5minCook:1h

Have you noticed the effect of spice on your energy level? Have you noticed how during the colder weather we crave spicier food? It doesn’t have to be chili per se but other warming spices like ginger, cinnamon and so on. Spices aid in digestion. In Ayurveda; spices are used regularly to balance the doshas by igniting the fire of digestion. This dip goes in sandwiches/wraps, as a dip for baked vegetables, a creamy layer in your lasagne, the options are endless. You will find the bean harissa recipe as part of the Mashed Potato Goodness, but I figured it needs its own recipe post. What beans to use? The possibilities are endless, I’ve used cannellini beans, borlotti beans, lentils & butter beans. Enjoy!

Updated at: Wed, 22 Nov 2023 10:48:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories67.4 kcal (3%)

Total Fat1.9 g (3%)

Carbs9.7 g (4%)

Sugars0.7 g (1%)

Protein3.4 g (7%)

Sodium1.4 mg (0%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupborlotti beans

2 clovesgarlic

1 tspapple cider vinegar

cumin powder

coriander powder

olive oil

Instructions

Step 1

If you are using fresh beans, remove from pods, rinse and cook in a pot with double its amount in water. Cook on high heat until water starts to boil, here, lower the heat and let it simmer for 30 to 40minutes until tender. If you are using dry beans, soak for a minimum of 8 hours, and sprout for 2 days, then cook in the same method, only difference is time of cooking. It takes longer to cook whole dry beans. So cook accordingly.

Step 2

In a preheated oven, 180 degrees celsius, bake your pierced pepper, pierced jalapeño & head of garlic for 20 to 30. Why bake the garlic whole? Because the garlic skin/peel will act as its own steaming basket and help bring out the sweetness of the garlic without burning it.

Step 3

Take garlic bulb out of the oven once it has softened. Usually that would take around 20minutes. The jalapeño and bell pepper might need longer cooking time, once skin is darkened and loose, take them out of the oven and place in heat resistant bowl (glass, ceramic, stainless steel) and cover for 10minutes.

Step 4

Peel 2 gloves of garlic, peel and deseed pepper and jalapeño.

Step 5

Once peeled and deseeded, place pepper on a strainer to drain out its liquid. The liquid can be used in other dishes like soups and in a balsamic salad dressing.

Step 6

Place all ingredients, except for olive oil, in a blender’s jug and blend until smooth. Once smooth, fold in olive oil and cover with olive oil.

Step 7

This is good for 3 days in the fridge.