I’ve made this harissa orzo with butter beans on repeat for over a year now – it’s the perfect quick weeknight dinner that cooks in one pot
Nothing beats the thrill of trying out new recipes, though there are occasions when the flavour falls flat. That said, there’s one one-pot pasta dish that’s had me completely hooked, so much so that I whip it up nearly every week.
I stumbled across naturopathic nutritionist Jess Shand’s recipe in a previous issue of Olive magazine. It’s a one-pan harissa, butter bean and red pepper orzo dish that I’ve come to depend on time and time again. Packed with smoky harissa, the orzo is pure comfort in a bowl, without fail.
My favourite element, and arguably my most-loved ingredient right now, is butter beans. I simply can’t resist a good butter bean recipe.
They make any stew, curry or pasta dish wonderfully satisfying. In fact, I’m so fond of butter beans that I actually double the quantity in any recipe.
Butter beans are brilliant at absorbing flavour, so they’re far more exciting than you might expect. Beans in general are having a real moment, and I’m absolutely on board, reports the Express.
Another butter bean recipe close to my heart is former MasterChef champion Shelina Permaloo’s Mauritian butter bean curry (cari gros pois). It delivers a taste of the islands that’s rarely found here in the UK.
If you’re not convinced, just ask my friend. I knocked it up for her recently, and she’d been craving it so desperately that she asked me for the recipe herself. Cheers, Shelina, you certainly know how to make a butter bean shine.
The beauty of this dish lies in its ability to simmer while you crack on with your daily routine. Allowing the sauce to reduce gives it a glossy sheen, intensifying the harissa’s heat.
Not only is this orzo recipe incredibly straightforward to prepare, it also lends itself to variation, which is precisely what I do. Instead of cavolo nero, I typically opt for spinach. Not keen on all the pepper? Use one rather than two. Not a fan of feta? Swap it for any cheese you fancy – or leave it out entirely.
The notion of a purely vegetarian dish might raise some eyebrows, but this orzo recipe works brilliantly as a base for adding protein. Personally, I’d throw in some prawns for a delicious, salty, seafood flavour lingering in the background.
That said, it works equally well with chicken or even tofu. It’s such an ideal one-pot meal, particularly for those living alone.
Batch cooking has become something of a lifesaver in recent years, sparing both my energy and my wallet from being stretched too thin. It’s the ultimate dish to warm the soul after a gruelling day at work.
Orzo is a fantastic ingredient when you’re craving pasta but don’t want to feel bloated after eating. Its rice-like texture is satisfyingly filling and provides a solid source of protein and fibre.
What’s more, there’s considerably less washing up involved. One-pot meals are absolutely the way forward, especially when you’re living solo.
Jess’s recipe has had me firmly in its grip for well over a year, and it’s one I can always count on to carry me through the week. Don’t hesitate to get creative and make this dish truly your own.
Harissa, butter bean and red pepper orzo
Ingredients
- Extra-virgin olive oil, for frying
- One red onion, finely chopped
- Two medium red peppers, finely chopped
- Five garlic cloves, grated
- 400g tin of chopped tomatoes
- 1.5 tbsp tomato purée
- One tbsp harissa paste
- ½ tsp dried chilli flakes (optional)
- 500ml vegetable stock
- 150g orzo
- 400g tin of butter beans, drained and rinsed
- Large handful each of chopped basil and parsley
- Large handful of cavolo nero
- One tsp grated lemon zest
- Feta, crumbled, to serve (optional)
Method
Heat a splash of oil in a large pot over a medium heat. Fry the onion, peppers, garlic and tomatoes for a few minutes.
Add the tomato purée, harissa, chilli flakes (if using) and a pinch each of sea salt and ground black pepper, and stir thoroughly.
Pour in the stock, together with the orzo and beans. Add the basil, parsley, cavolo nero and lemon zest, and give everything a good stir.
Bring to the boil, then turn down the heat and simmer for 10 minutes, stirring to stop the orzo from sticking. Serve as it is or with crumbled feta scattered on top.
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