Haricot, Tomato and Harissa Sauce

Sauces are a brilliant way of batch-cooking and filling up the freezer. With a versatile sauce of strong and receptive flavours to extra ingredients be they meat, vegetarian, fish or vegan you can serve a multitude of dishes to the family to suit their likes and diets.

This sauce uses a variety of vegetables and is spiced up with Harissa, which I find I never seem to get to bottom of the jar! One of the many store-cupboard ingredients which sit in the fridge or pantry and can end up getting thrown out!

If you aren’t a vegetable lover or prefer a smooth sauce, then this can be liquidised to make a smooth, healthy and tasty sauce. 


It’s also great for using any bits of vegetables sitting in the bottom of the fridge – that sole carrot or bendy courgette can be diced up and added with the green beans or instead of.

It freezes well so I make a bulk batch and put into 2 portion pots. 

This can also be used in several different dishes adding an optional extra or leaving it as it is –

  • topping for a jacket potato
  • add cooked mince and use in a lasagne or as a spicy Bolognaise sauce 
  • top with mashed potato and sprinkle with grated cheese 
  • Serve in a pancake and sprinkle with roasted pine nuts
  • add extra beans and serve on toast as a different baked beans on toast

There are several options of what can be added to the sauce

  • large raw prawns
  • chestnut mushrooms, sliced thickly
  • marinated tofu cut into bite- size pieces
  • diced cooked chicken
  • cooked sausages, pork or vegetarian 

My favourite is King Prawns……

 

Haricot, Tomato and Harissa Sauce

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4

Ingredients

  • 1 large onion finely diced
  • 1 tbsp olive oil
  • 50 g green beans trimmed and chopped into 1cm pieces
  • 1 red pepper seeded and chopped into small dice
  • 2 garlic cloves crushed
  • 400 g tin chopped tomatoes
  • 2 tbsp rose harissa paste
  • 1 tbsp brown sauce
  • 1 vegetable stock cube in 300ml hot water
  • 400 g tin haricot beans
  • 1 tbsp honey
  • Handful of chopped fresh coriander
  • Salt and pepper

Optional additions

  • 300 g large raw prawns
  • 250 g chestnut mushrooms sliced thickly
  • 2 x 160g marinated tofu cut into bite- size pieces
  • 300 g diced cooked chicken
  • 8 x cooked sausages pork or vegetarian

Instructions

  • Heat the oil in a large pan.
  • Gently fry the onions for 8-10 minutes until softened and starting to brown.
  • Stir in the garlic, green beans and red pepper with 2 tbsp water. Cook for a further 8 minutes, until softened stirring occasionally.
  • Add the tomatoes, harissa paste, brown sauce and stock. Stir well and bring to a simmer. Cook for 15-20 minutes, stirring occasionally.
  • Stir in the haricot beans and honey and simmer for a further 10 minutes. Add the chopped coriander and season.

Notes

To serve
Add the ingredient of your choice and reheat thoroughly. 
Lovely served with chunks of warm bread or sprinkled with crispy croutons. 
It freezes well so I make a bulk batch and put into 2 portion pots. 
This can also be used in several different dishes adding an optional extra or leaving it as it is -
  • topping for a jacket potato
  • add cooked mince and use in a lasagne or as a spicy Bolognaise sauce 
  • top with mashed potato and sprinkle with grated cheese 
  • Serve in a pancake and sprinkle with roasted pine nuts
  • add extra beans and serve on toast as a different baked beans on toast

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