A Tunisian chili sauce is called harissa. Depending on the brand and/or recipe, it can have a range of heat levels. (Think about putting in less than 3/4 cup; you can always put in more.) Choose a bottle of harissa that has not had a lot of sugar added.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 9 |
Ingredients
- 3 slices bacon, coarsely chopped
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 (15 ounce) cans navy beans, rinsed and drained
- ¾ cup mild harissa paste or sauce
- ½ cup water
- ⅓ cup golden raisins
- 2 dates, pitted and finely chopped
- ½ teaspoon ground cumin
- 1 tablespoon chopped fresh parsley, or to taste
- 1 tablespoon sliced jalapeno pepper, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain on paper towels. Reserve 1/2 tablespoon bacon drippings in the skillet.
- Cook onion in reserved drippings over medium-low heat until starting to soften, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes more.
- Stir beans, harissa sauce, water, raisins, dates, cumin, and cooked bacon into the skillet. Pour into an 8-inch square baking dish.
- Bake in the preheated oven, covered, until heated through and bubbly, about 40 minutes. Stir gently before serving and top with parsley and jalapeno slices.
Reviews
Great, but make more sauce. About double!