Save to your scrapbook

    Roasted pepper & mixed bean stew with harissa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roasted pepper & mixed bean stew with harissa

    • Vegetarian

    Serves: 4 - 6


    150g Love Life 10 Bean Mix
    450g sweet potatoes, scrubbed and diced
    2 preserved lemons, halved, pips removed and chopped
    2 tbsp rose harissa
    1 tsp cumin seeds
    1 tbsp olive oil
    1 large red onion, finely chopped
    2 cloves garlic, finely chopped
    2 red peppers, deseeded and sliced
    300ml vegetable stock
    75g soft apricots, roughly chopped, plus extra to serve
    Soured cream, to serve
    Chopped mint, to serve


    1. Soak the beans overnight in cold water. Drain and place in a pan with plenty of fresh, cold water. Bring to the boil and cook for 10 minutes then reduce the heat and simmer for up to 2 hours until all the beans are tender, topping up with boiling water as needed.

    2. Meanwhile, preheat the oven to 200°C, gas mark 6. Toss the sweet potatoes with the chopped preserved lemons, harissa and cumin seeds and arrange in a roasting tin. Roast for 30-35 minutes, stirring occasionally until browned and tender.

    3. Heat the olive oil in a large saucepan. Add the onion, garlic and peppers and cook over a medium heat for 5-6 minutes until softened. Add the stock, drained beans, apricots and seasoning and simmer, covered, for 10 minutes, stirring occasionally until the peppers are tender.

    4. Add the sweet potatoes with all the contents of the roasting tin and simmer for a further 5-6 minutes until the sauce has thickened, if needed. Serve scattered with more chopped apricots and mint with soured cream on the side. A green salad and warm tortillas make tasty additions too.

    Your recipe note

    Edit your recipe note

    To freeze
    Cool rapidly once you have added the sweet potatoes and freeze in rigid containers. To use, defrost overnight in the fridge then reheat in a pan, simmering for 5-10 minutes, stirring often and adding extra water if needed to loosen, until piping hot. Serve, garnished as above.


    Average user rating

    5 stars