Harissa black bean ragout with butternut squash

1 hour 20 minutes


  • olive oil
  • 2 large onions, roughly chopped
  • 2 tsp garlic granules
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 300g of dried black beans
  • 1.5l boiling water
  • 800g of butternut squash, peeled, deseeded and cut into rough 2.5cm chunks
  • 2 tbsp of rose harissa, plus extra to serve
  • Maldon salt
  • freshly ground black pepper
  • Greek yoghurt, to serve


Heat a large saucepan over a medium-low heat and add enough olive oil to coat the base of the pan. Add the onion and cook for about 6–8 minutes, or until soft and translucent, without browning
Add the garlic granules and spices, then stir in the beans, adding a little more oil if you feel you need more to coat the beans, and cook for about 5 minutes, stirring regularly, then season generously with salt and pepper
Pour 1 litre of the boiling water into the saucepan and stir well. Reduce the heat to medium-low and simmer gently for 25–30 minutes
Mix in the butternut squash pieces (adding them at this stage will make them pleasingly dark in colour when cooked), rose harissa and the remaining boiling water. Taste and adjust the seasoning if desired, then cook for a further 30 minutes, or until the butternut squash is cooked through. Stir a little harissa through some Greek yoghurt and serve with the ragout