Dinner

Spicy Harissa Bean Stew Recipe

ByCleo Brixton January 27, 2026January 27, 2026

Introduction

This spicy harissa bean stew is a comforting and flavorful dish perfect for any day you want a warm, hearty meal. Packed with tender butter beans, vibrant vegetables, and fragrant spices, it’s both nourishing and easy to prepare.

Two bowls of thick soup are shown on a white marbled surface, both bowls are light beige ceramic but changed to appear as white. The soup has three clear layers: at the bottom is a thick tomato broth that is deep red, on top are large white beans mixed with cooked dark green spinach leaves, and the top layer is a dollop of soft white cream surrounded by fresh chopped dark green herbs. One bowl has a spoon resting inside, and there is a small white dish beside the bowls holding coarse salt and cracked black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
1 red onion, roughly chopped
1 red pepper, diced
100g baby plum tomatoes
2 garlic cloves, roughly chopped
2 tbsp rose harissa
1 tsp baharat spice mix
300ml vegetable stock, made with 1 low-sodium stock cube
500g jar or can butter beans
120g spinach
1 tsp red wine vinegar
50g ricotta, to serve
15g basil, chopped

Instructions

Step 1: Heat the vegetable oil in a large flameproof casserole dish over medium heat. Add the red onion and red pepper, cooking for about 15 minutes until they begin to soften and edges turn golden.
Step 2: Add the baby plum tomatoes, increase the heat to medium-high, and cook until the tomatoes blister, about 2 to 3 minutes.
Step 3: Stir in the garlic, rose harissa, and baharat spice mix. Cook for 3 minutes until fragrant.
Step 4: Pour in the vegetable stock and bring the stew to a boil. Reduce the heat to a simmer and let it reduce gently for 10 minutes.
Step 5: Add the butter beans along with their liquid. Cook for 5 minutes to warm through and allow the stew to thicken slightly.
Step 6: Stir in the spinach and red wine vinegar. Cook for 1 to 2 minutes until the spinach wilts.
Step 7: Divide the stew between two bowls. Dollop ricotta on top and sprinkle with chopped basil and a twist of black pepper before serving.

Tips & Variations

For extra depth, toast the baharat spice briefly before adding it to release more aroma.
Swap butter beans for chickpeas or cannellini beans if preferred.
Add a squeeze of lemon juice just before serving for a fresh brightness.
If you like more heat, increase the amount of harissa or add a pinch of chili flakes.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to one day. Reheat gently on the stove or in the microwave until warmed through. The ricotta is best added fresh when serving to keep its creamy texture.

How to Serve

Two bowls of stew sit on a white marbled surface. Each bowl has a thick red tomato base with pale yellow gnocchi pieces spread evenly throughout. Bright green spinach leaves are mixed into the stew, adding a fresh contrast. The top center of each bowl holds a white dollop of soft cheese, drizzled with a bit of olive oil and sprinkled with black pepper. A spoon rests on the rim of the top bowl, and a small white dish with salt and pepper sits beside the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegan?

Yes, simply omit the ricotta or replace it with a plant-based alternative to keep the dish vegan-friendly.

What can I serve with this stew?

This stew pairs well with crusty bread, couscous, or fluffy rice to soak up the flavorful sauce.

Cleo Brixton