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 serveAdd 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