If you have a can of red beans sitting in your cupboard, this recipe is a must-try! These harissa-spiced beans served on a bed of creamy yoghurt are rich in flavour, incredibly satisfying, and come together in less than 10 minutes — no cooking required. It’s one of those easy meals you can whip up when the fridge is almost empty, but you still want something that feels nourishing and full of flavour.
What I love most is how versatile it is. I first made this as a savoury breakfast, and I was honestly surprised by how filling and energising it felt without being heavy. But it’s just as delicious as a quick lunch or light dinner. The harissa gives it that warm, spiced kick while the yoghurt adds a cool, creamy contrast. It’s also high in plant-based protein and fibre, so it keeps you full and supports your gut health too.
Ways To Enjoy It
This Harissa Beans and Yoghurt dish pairs perfectly with toasted sourdough Easy No Knead Bread or any crusty bread to scoop up every last bit of flavour 3-Ingredient Quick & Easy Flatbread. You can also enjoy it alongside a fresh green salad or steamed greens for a more balanced meal. For an extra boost, add a side of roasted vegetables or a simple cucumber and tomato salad to keep things light and refreshing. It works brilliantly as a quick breakfast, a satisfying lunch, or even a light dinner — versatile and delicious any time of day!
Tips
- Use quality harissa paste: The flavour depends heavily on the harissa paste you use. After trying many brands I only use one harissa paste from a brand called “BELAZU”. It’s a rose harissa paste which is packed in flavour and elevate any dish! It is a bit pricy but so worth it! Especially because you only need a small amount per serving, so it will last for weeks.
- Drain the beans well: To avoid a watery sauce, drain the beans thoroughly before mixing. This helps keep the dish thick and creamy.
- Adjust spice level: If you prefer milder flavours, start with less harissa and paprika, then add more gradually to suit your taste.
- Make it vegan: Swap natural yoghurt for a coconut or almond-based plant yoghurt to keep it dairy-free and vegan-friendly.
- Meal prep friendly: This recipe keeps well in the fridge for up to 2 days, making it a perfect quick meal option during busy weeks.
- Add fresh herbs: Finish with chopped fresh coriander or parsley for a burst of freshness and colour.
- Use leftover bread creatively: If you have leftover toasted bread, turn it into crunchy croutons by baking them with a drizzle of oil and spices.
Swaps
Red beans: Any canned beans like cannellini or chickpeas work well too.
Harissa paste: Use harissa powder or another chili paste for a milder or different heat level.
Yoghurt: Greek yoghurt or a dairy-free yoghurt can be used if preferred.
Sourdough bread: Any crusty bread or even crispbreads make great dipping options.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Mix well before serving.
Freezer: This recipe isn’t freezer-friendly due to the yoghurt and fresh lemon juice.
More Beans Recipes
- Creamy Butter Beans & Courgette
- Butter Beans, Roasted Pepper & Lemony Ricotta
- South African Veggies & Beans: Chakalaka
- Greek Beans Casserole
Harissa Beans With Yoghurt
Ingredients
- 1/2 can red beans
- 1 tbsp rose harissa paste @belazu
- 1 tsp each of: paprika, garlic, cumin
- 1/4 lemon juice
- Salt and oil to taste
- 100 g natural yoghurt
Instructions
- Add all the ingredients(a part from the yoghurt) into a bowl and mix well until the beans are completely covered in the sauce
- On a plate, add the yoghurt and pour the beans mix on it.
- Toast some sourdough bread and get stuck into it