Kidney Bean Harissa Stew
This bean based dish is cooked in the slow cooker for hours and is super flavorful and spicy! Pair it with rice, naan bread and coconut yogurt!
I hope you're not tired of my recipes including harissa already? I'm telling you, that spice mixture is here to stay! I am still as in love with harissa as I ever was and cannot stop making more dishes using it! There's something about it that just turns every ordinary dish into perfection.
I made this recently for dinner when it was the night before our big weekly shopping trip. Our fridge was sort of empty and I was looking for dinner inspiration in our pantry. Kidney beans and chopped tomatoes are staples that we normally have in our pantry and I just sort of threw a few things in a pan and served it with rice and salad. My husband absolutely loved this dish but of course I hadn't written down any ingredients. So I had to recreate it which actually took a few attempts where it wasn't right!
I love beans. My favorite kind of beans are actually black beans! But kidney beans are lovely too. Growing up, I remember my dad eating white beans with a passion and for some reason those are my least favourite. So for a long time I just decided I don't like any beans. Period. It was only well into my adulthood that I realized that was absolutely not the case. And now I love them, well most of them.
The secret to this sauce being extra delicious and flavorful is that it goes in the slow cooker for a few hours. Anything being cooked for a few hours is going to be extra delicious! Plus it means you can throw in the food in the morning or during the day and it's ready to eat when it's dinner time.
Since this dish is pretty spicy, it's lovely when served with some yogurt on the side to cool your palate. Or just because yogurt is great! I served it with coconut yogurt which is the one plant based yogurt I really enjoy. If you don't need this dish to be fully vegan, you can also serve it with regular yogurt of course. And rice or naan bread. Or both, live on the wild side!
Will you make this delicious stew soon? Or how about my Butternut & Tofu Harissa Stew?
This bean based dish is cooked in the slow cooker for hours and is super flavorful and spicy! Pair it with rice, naan bread and coconut yogurt!
- 1 tablespoon olive oil
- 2 garlic cloves
- 2.5 tablespoons harissa powder
- 1 teaspoon garam masala
- 2 cans kidney beans
- 2 cans chopped tomatoes
- 2/3 cups water
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- fresh coriander (chopped)
- coconut yogurt (optional)
In a pot (or Ninja Foodi if you own one), heat up olive oil at medium heat.
Peel and chop the garlic cloves and add to the hot oil. Fry for one minute.
Add harissa powder and garam masala and fry for another minute.
Drain the kidney beans and add to the spices. Mix well and fry for one more minute.
Then add the chopped tomatoes and water.
Mix everything together and then either pour into your slow cooker or turn your Ninja Foodi onto the setting Slow Cooker.
Slow cook on High for 4 hours.
After the 4 hours, add salt, coconut milk and lemon juice. Simmer in a pot on the stove for 10 minutes to cook it down or switch the setting on your Ninja Foodi to Sear and simmer for 10 minutes.
Top with lots of fresh coriander and serve with rice and/ or naan bread and coconut yogurt. Enjoy!
The serving size is 3 to 4 people depending on how hungry you are.
