Reebs has been watching a little too much TikTok…and scrolled upon a viral “anti-inflammatory” recipe for vegan Harissa Butter Beans. We decided to take a deeper look at this recipe to see that it is full of salt and oil. Today we are going to transform that recipe into a health promoting dish that is truly anti-inflammatory with no added salt, oil, or sugar. Watch the full video to see how our version turns out!

What is an anti-inflammatory recipe?

It is not uncommon to see recipes online that boast being “anti-inflammatory” and will improve your health. But are they really? Most recipes we have seen labeled as anti-inflammatory contain ingredients that are not great for your overall health and can actually be inflammatory, including animal products, salt, oil, and sugar. It seems to be a fad that has taken over the internet by storm.

Luckily, you are in the right place for health promoting recipes that are always anti-inflammatory! In this video, we took a viral TikTok “anti-inflammatory” recipe and put our own spin on it.

To start this recipe, we made our own simple harissa paste instead of using the store bought version that is filled with oil and salt. All you need to do is boil some dried chilis and add to the food processor with a few more ingredients including walnuts for a healthy fat. This paste is so tasty and can be used in a variety of recipes, not just this one!

Instead of sautéing this dish in a bunch of oil, we used our Veggie Broth Mix to sauté. While you can use water, veggie broth will give your dish an extra flavor boost, especially if you use ours!

Click here to purchase our Veggie Broth Mix.

Now all you have to do is serve these butter beans any way you want! We enjoyed it on a bed of brown rice, but quinoa or any other grain is fair game too.

We hope you enjoy our healthy take on a viral recipe! Show us how you made these by posting in our Facebook group!

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Harissa Butter Beans

A simple, yet delicious dish!

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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
• 1 ½ tablespoons plain shredded coconut
• ¾ cup soymilk

• 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
• ¼ cup WYW Nutritional Yeast
• 1 teaspoon WYW Date Powder
• ½ teaspoon crushed red pepper
• black pepper, to taste
• 2 handfuls fresh kale, chopped

 

• cooked brown rice, to serve

Instructions:

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 coconut shreds and soy milk to a blender and blend until creamy. Set aside.

Add the shallot, sun dried tomatoes, and garlic to a saucepan and 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 the heat.

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