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Flavorful Harissa Baked Beans Recipe with Zesty Preserved Lemon

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A simple, hearty baked beans dish with smoky harissa and bright preserved lemon, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons harissa paste
  • 2 (15 oz) cans navy beans or cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 small preserved lemon, finely chopped (rind only, seeds removed) or zest of 1 lemon plus 1 teaspoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3/4 cup vegetable stock (180 ml)
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease your baking dish with a little olive oil.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes until translucent and slightly caramelized.
  3. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Stir in the harissa paste, smoked paprika, and ground cumin. Cook for 1 minute to bloom the spices.
  5. Add the tomato paste and cook for 2 minutes to deepen the flavor.
  6. Mix in the drained navy beans, preserved lemon, and vegetable stock. Stir gently to coat the beans evenly.
  7. Season with salt, pepper, and honey (if using). Taste and adjust seasoning as needed.
  8. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  9. Bake uncovered for 30-35 minutes until the sauce is bubbling and slightly thickened. Optionally broil for 2-3 minutes for a crusty top, watching closely to avoid burning.
  10. Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro or parsley before serving.

Notes

If sauce is too thick before baking, add more stock or water. If too thin after baking, simmer on stove to reduce. Adjust harissa amount to control heat. Rinse canned beans to reduce sodium and improve sauce texture. Use fresh lemon zest and juice if preserved lemon is unavailable. For vegan option, substitute honey with maple syrup or agave.

Nutrition

Keywords: harissa baked beans, preserved lemon, spicy baked beans, easy baked beans recipe, vegan baked beans, gluten-free baked beans

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