Harissa Butter Beans on Toast

Ingredients

• •1 can (540 ml) canned butter beans (large lima beans), drained and rinsed
• •2 tbsp harissa paste
• •1/2 cup canned diced tomatoes
• •2 garlic cloves, minced
• •2 tbsp olive oil
• •1/2 tsp smoked paprika
• •1 tsp honey
• •to taste salt and black pepper
• •4 slices thick-cut sourdough bread, sliced
• •1/2 cup plain full-fat Greek yogurt
• •1/2 lemon, zested and juiced
• •2 tbsp fresh parsley or cilantro, roughly chopped
• •pinch flaky sea salt, for finishing

Directions

1. 1Heat olive oil in a medium skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn't burn.
2. 2Stir in the harissa paste and smoked paprika and cook for 30 seconds to bloom the spices in the oil.
3. 3Add the diced tomatoes and honey, stir to combine, and let the mixture simmer for 3 minutes until it thickens slightly.
4. 4Add the drained butter beans and stir gently to coat them in the sauce. Simmer for 5–6 minutes, stirring occasionally, until the beans are heated through and the sauce clings to them. Season with salt and black pepper. Remove from heat.
5. 5While the beans simmer, toast the sourdough slices to your preferred level of crunch.
6. 6In a small bowl, stir together the Greek yogurt, lemon zest, and a squeeze of lemon juice. Season lightly with salt.
7. 7Spread a generous layer of the lemony yogurt over each slice of toast, then spoon the harissa butter beans on top.
8. 8Finish with chopped parsley or cilantro and a pinch of flaky sea salt. Serve immediately.

💡 Harissa paste is widely available at Canadian grocery stores (look for the DEA or Mina brands at Loblaws, Metro, or Sobeys). In a pinch, substitute 1.5 tbsp sriracha mixed with 1 tsp tomato paste and a pinch of cumin and coriander. For a dairy-free version, swap the Greek yogurt for plain unsweetened coconut yogurt — the tang works beautifully against the spicy beans. Leftover beans keep in the fridge for up to 3 days and reheat perfectly on the stovetop with a splash of water.

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