Creamy Harissa Butter Beans

A modified version of this recipe from Shakayla Felice was one of the "crowd favorites" at the Sweeping Pine 2024 retreat, and one we still make regularly. It's a little on the sticky side for oryoki but can still work for the "soup" bowl.

Ingredients

• 1 can/box of butter beans, drained
• 1 tbsp olive oil
• 1 shallot, minced
• 1 tsp minced garlic
• 2 tbsp sundried tomatoes, chopped
• 2 tbsp harissa
• 1 cup coconut milk/soy milk
• 1/3 cup vegetable broth
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 cup nutritional yeast (or vegan parmesan)
• Handful of shredded kale
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced shallots and cook for just 1-2 minutes. Next, add minced garlic and chopped sundried tomatoes. Sauté for about 2-3 minutes.
2. Add the drained butter beans and harissa paste, followed by your choice of milk and veggie broth.
3. Stir in the salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast. Bring to a simmer for 2-3 minutes so that it begins to thicken.
4. Add the shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally. 
5. Once the kale is wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread (or a gluten-free alternative!)

Erin's Notes

• Vegan parmesan is pretty salty - taste test before adding additional salt
• Harissa is pretty spicy - taste test before adding red pepper flakes