Harissa Butter Beans

Ingredients

Harissa Paste

10 dried guajillo chilis
5 dried chiles de árbol
1/4 cup walnuts (optional)
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon apple cider vinegar
1 tablespoon minced garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon caraway seeds, toasted and ground
1 lemon, juiced

Low-Fat Coconut Milk

3/4 cup soy milk
1 1/2 tablespoons plain shredded coconut

Butter Beans

1 shallot or small red onion, minced
2 tablespoons sun dried tomatoes, chopped
1 teaspoon minced garlic
2 tablespoons harissa paste
1 cup low-fat coconut milk
1 15 oz. can butter beans, drained and rinsed
1/4 cup WYW Nooch
1 teaspoon WYW Date Powder
1/2 teaspoon crushed red pepper
black pepper, to taste
2 handfuls fresh kale, chopped

To Serve:

cooked brown rice or favorite grain

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Method

To prepare the harissa paste, remove the stems from the dried chilis along with some of the seeds and add to a pot of boiling water. Simmer the chilis for a few minutes until soft. Then add to a food processor with the remaining ingredients and process until you reach a paste consistency. Set aside.

To prepare the low-fat coconut milk, add the soy milk and coconut shreds to a blender and blend until creamy. Set aside.

Add the shallot, sun dried tomatoes, and garlic to a large pan or skillet. Sauté over medium-high heat for 3-5 minutes or until tender, adding a splash of water or veggie broth along the way to keep from sticking. Then add the remaining ingredients except for the kale and continue to sauté, stirring often. Once everything has cooked through, sprinkle in the kale and stir until wilted. Remove from heat.

Serve on top of brown rice or your favorite grain and enjoy!