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Ingredients
500 g Cherry Tomatoes
2 Clove Garlic
2 tbsp Tomato Purée
1 tbsp Harissa Paste
Smoked Paprika to taste
2 x paket stora vita bönor, sköljda
200 g philadelphia
Bread
Fresh Parsley
Tahini
Flaked Almond
Method
Add the cherry tomatoes to a pan with a drizzle of olive oil and a pinch of salt. Set it over a medium-high heat and cook for about 5 mins until starting to soften and burst open. Add a splash of water if they’re catching on the bottom of the pan.
Mince the garlic and add it to the tomatoes in the pan along with the tomato paste, the harissa and the smoked paprika.
Add the butterbeans and a little of their liquid to the pan then stir in the cream cheese. Bring the mixture to a boil then turn down the heat and simmer for 5-10 mins until the beans have softened and the broth has thickened (it should be creamy). Season generously with salt to taste.
Meanwhile, toast the bread and finely chop the herbs.
To serve, ladle the beans into bowls. Drizzle over the tahini and some remaining harissa. Finish with the chopped herbs, flaked almonds and the toast on the side.
