Creamy Harissa Butter Beans

, Serves 2

Butter beans simmered in a creamy, spicy harissa-tomato sauce with wilted kale, served with toasted sourdough.

1 tbsp olive oil	Soften shallot, medium heat, 1-2 min	Sauté garlic & tomatoes 2-3 min	Stir beans & harissa to coat	Pour in milk & broth	Stir in seasonings, simmer 2-3 min	Add kale, simmer 2-3 min	Taste, adjust, serve with toast
1 shallot, minced
1 tsp minced garlic
2 tbsp sun-dried tomatoes (oil-packed), chopped
1 can / 425 g butter beans, drained (about 15 oz)
2 tbsp mild harissa sauce
240 ml coconut milk or soy milk
80 ml vegetable broth
2 tsp garlic powder
1/2 tsp red pepper flakes
1/4 cup nutritional yeast
salt and black pepper, to taste
1 cup shredded dino kale, packed
toasted sourdough bread, for serving

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