Harissa butter beans are creamy, tasty and super easy to make! They have just the right amount of spiciness and they're perfect for a protein-rich lunch.
Say hello to your new favorite lunch: creamy harissa butter beans! This dish is everything-protein-packed, super creamy, a little spicy, and so cozy.
The butter beans are tender and hearty, the kale adds some greens to the mix, and the harissa brings just the right amount of bold, smoky flavor to keep things interesting.
It all comes together in one pan and takes just 30 minutes, so it's perfect for a quick, no-fuss lunch that still feels like a treat.
Scoop it up with some crusty bread or pile it over rice, and you've got a meal that's creamy, satisfying, and exactly what you'll want to eat on repeat.
Why you'll love harissa butter beans
- It's creamy, comforting, and bursting with bold, spicy Moroccan flavors from the harissa.
- You can whip it up in under 30 minutes with just a handful of simple ingredients.
- It's hearty and perfect for soaking up with crusty bread or rice!
What you'll need
Olive oil - Just a little drizzle to get things started and make everything golden and delicious.
Onion and garlic - These are the flavor-makers, so let them cook until the onion is soft and the garlic smells amazing.
Tomato paste - Adds a punch of deep, rich flavor-don't skip the part where it cooks for a minute; it's worth it.
Harissa paste - The spicy, smoky star of the show-start small if you're spice-shy and add more if you're feeling bold.
Butter beans - Creamy, hearty, and full of plant-based protein, they soak up all that saucy goodness. I use canned beans for convenience - don't forget to reserve some of the water to thin out the sauce and help make it creamy.
Italian seasoning mix - A quick sprinkle of herby magic that keeps things super easy but still flavorful.
Plant-based cream cheese - I recently tried plant-based Philadelphia, and wow, it's super creamy and perfect for this dish, but if you can't find it, Violife is always a solid go-to!
Tuscan black kale - The slightly bitter greens balance out the richness and add a pop of color; just shred it finely so it cooks quickly.
Pro tip
Toast some crusty bread with a drizzle of olive oil and a pinch of salt to serve on the side-it's perfect for scooping up the creamy sauce and butter beans!
How to make harissa butter beans
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat some olive oil in a skillet and cook the onion for a few minutes until it softens. Add the garlic and let it cook for about a minute.
Mix in the tomato paste and harissa paste, then continue to cook for a minute or two to bring out the flavors.
Add the butter beans, a sprinkle of Italian seasoning, and a cup of the reserved bean water. Let it simmer for about 5 minutes until the sauce starts to thicken.
Stir in the plant-based cream cheese to make it creamy, then toss in the kale and cook for a couple of minutes until it wilts.
Substitutions and variations
- Swap butter beans for chickpeas, cannellini beans, or even lentils if you like.
- If you don't have Tuscan kale, throw in whatever greens you've got-spinach, Swiss chard or even arugula work great here.
- No plant-based cream cheese? Coconut cream or a quick cashew cream totally gets the job done and keeps it super smooth.
Helpful tips for the best harissa butter beans
- Take your time with the onion. Seriously, don't rush this part. A soft, golden onion is the foundation of all the flavor magic.
- Save that bean water ! It's the secret to a creamy, flavorful sauce without adding a ton of extra ingredients.
- Be gentle with the beans. Butter beans are soft and can fall apart if you're too rough, so stir with love.
Leftovers and storage
- Pop any leftovers into an airtight container and stash them in the fridge-they'll stay good for about 4 days, and honestly, the flavors just get better.
- Warm it up on the stove over low heat, and if the sauce feels a little thick, just stir in a splash of water or broth to loosen it up.
- This freezes like a dream! Just toss it in a freezer-safe container for up to 3 months, then let it thaw in the fridge overnight before reheating.
More easy vegan beans recipes
If you've tried this harissa butter beans recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Harissa Butter Beans
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa paste
- 2 cans (14 oz / 400 g) butter beans, drained (reserve 1 cup water)
- 1 teaspoon Italian seasoning mix
- 1 cup (170 g) water from canned beans
- ½ cup (120 g) plant-based cream cheese
- 2 cups (40 g) Tuscan black kale, shredded
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until it softens. Toss in the garlic and let it cook for another minute.1 tablespoon olive oil1 medium onion4 garlic cloves
- Stir in the tomato paste and harissa paste and continue to cook for 1-2 minutes.2 tablespoons tomato paste1 tablespoon harissa paste
- Add the butter beans along with the Italian seasoning and 1 cup of the water from the cans. Give it a good stir to coat the beans in the sauce.2 cans (14 oz / 400 g) butter beans1 teaspoon Italian seasoning mix1 cup water from canned beans
- Bring everything to a gentle simmer. Let it bubble away for 5 minutes, stirring now and then, until the sauce thickens up a bit.
- Stir in the plant-based cream cheese until it's smooth and creamy. Toss in the kale and let it cook for 2-3 minutes, just until it wilts.½ cup plant-based cream cheese2 cups Tuscan black kale
- Taste, adjust the seasoning if needed, and serve it up! This dish is perfect with crusty bread or spooned over rice for a cozy meal.Salt and freshly ground black pepper to taste
Amanda Jones
Absolutely delicious , I cooked quinoa as a side dish. Even my husband & son loved it & they are both mainly meat eaters, but accept my meat free mondays for them
Paris
Glad you liked it Amanda.