Alubia beans with rose harissa and orange
Creator notes
Alubias are one of my favorite beans to cook with. They taste great, they hold their shape through cooking, and their small size means they have lots of surface area to coat with sauce. This dish comes together quickly, but makes a big visual impact and is bursting with flavor.
– Catherine Ownes (@countercollaborative)
Featured bean: Alubia
Other beans to try: Cannellini
Take 'em from dried to cooked with our guide!
Ingredients
- ½ lb Primary Beans dried Alubia beans
- 2 sprigs of rosemary
- 3-4 cloves of garlic, peeled
- 2 long strips of orange zest
- 2-4 tbsp rose harissa paste*
- ¾ cup full-fat Icelandic yogurt (plain)
- 5-6 sprigs fresh thyme
- Zest from ½ orange (with microplane)
- Salt to taste
Steps
Cook the alubias via the Primary Beans Bean Cooking Guide with rosemary, garlic, orange zest strips, salt, and a glug of olive oil. Drain cooked beans and toss with rose harissa until all the beans are coated. Spread yogurt on plate, top with harissa beans, fresh thyme leaves, grated orange zest, olive oil, and flaky salt. Serve with bread or crackers for scooping.
*Harissa is a North African condiment that typically combines chile peppers, garlic, lemon, herbs, warm spices, and oil. Rose harissa adds rose petals and a little rose water to the mix for a more floral result. You can find rose harissa at specialty shops or online.
For more from Catherine, see her recipe for Beet and bean dip with walnuts and nigella and Tips for building a beautiful grazing board.
