These vegan harissa baked beans are incredibly easy to make and taste delicious! Beans are a great source of fibre and the garlic and onions are a source of prebiotics which will help to support your gut health.

I like to serve them over a baked potato or rice, but they would also be great with some crusty bread for dunking. They are the perfect comforting fall or winter meal.

Ingredients  

• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• 2 tbsp harissa paste
• 2 tbsp maple syrup
• 800 ml can of crushed tomatoes
• 540 ml can of black beans, drained and rinsed
• 540 ml can of red kidney beans, drained and rinsed
• olive oil
• salt and pepper

Instructions 

1. Preheat the oven to 400℉.
2. Heat 2tbsp olive oil in a Dutch oven. Add the onion and bell pepper and cook over a low heat until the onion is starting to brown and the bell pepper has softened. This should take about 15 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the harissa paste and cook for about 30 seconds, or until fragrant, stirring continuously.
5. Add the crushed tomatoes, maple syrup, black beans and kidney beans. Stir until combined. Season with salt and pepper.
6. Cover with a lid and transfer to the oven for 40 minutes.
7. Serve over a baked potato or with rice or bread.