Slow Cooker Butter Beans in Harissa and Tahini Sauce with Dill and Preserved Lemon
The slow cooker is perfect way cook dried butter beans, giving them plenty of time to soak up all the flavours of harissa, tahini and preserved lemon sauce.
From the book
The Green Slow Cooker
80 fuss-free slow cooker recipes
All vegan or vegetarian
Throw the ingredients into one pot, cook low and slow, and enjoy!
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Introduction
Slow cookers are great for dried beans as they can simmer away for hours until tender, retain their shape and texture and don’t require the pre-soaking. If you can get hold of giant butter beans, do use those, otherwise, use the regular size. The tahini is stirred through for the last half hour, just to prevent it from splitting. This dish can be served with bulgur wheat or couscous, both of which take only minutes to put together.
Ingredients
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 3 | cloves garlic, sliced |
| 2 tsp | sumac |
| 2 tsp | dried mint |
| 200g | dried butter beans, regular or giant, rinsed |
| 2 | preserved lemons, pith removed and rind sliced |
| 1 tbsp | harissa |
| 2 x 400g tins of | chopped tomatoes |
| Large handful of | dill, chopped reserve half for garnish |
| 400ml | water |
| 2 tbsp | tahini |
| Sea salt and freshly ground black pepper | |
| Pomegranate seeds, to garnish (optional) | |
| Lemon wedges, to serve (optional) |
Essential kit
You will need a slow cooker.
Method
Heat the oil in a frying pan, add the onion, season well and cook, stirring, for a couple of minutes until softened, then stir in the garlic, sumac and mint and cook for a further minute.
Transfer the onion mix to the slow cooker along with the butter beans, preserved lemon, harissa, tomatoes, half the dill and the water. Put the lid on and cook on Low for 8 hours or until the beans are tender. If the mixture is becoming too dry, add a little hot water from the kettle. Stir through the tahini for the last 30 minutes.
Season to taste and top with the remaining dill and pomegranate seeds, if using. Serve with the lemon wedges, if using, and with bulgur wheat or couscous alongside.
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