Harissa Prawn, Tomato & Feta Beanotto

Make the beanotto

• Chop the onion and garlic.
• Heat a glug of olive oil in a large sautée pan over medium heat. Add the onion and cook for 8–10 minutes until soft and golden.
• Stir in the garlic, crushed fennel seeds, smoked paprika and chilli flakes. Cook for 1 minute until fragrant.
• Add the chopped tomatoes with a pinch of salt. Bring to a boil, then lower to a gentle simmer and cook for 7-8 minutes until the sauce has thickened slightly. Taste and season, adding a pinch of sugar or honey if the tomatoes are a little sharp.
• Add the Bold Bean Queen white beans with their bean stock - fill the jar ¼ with water, give it a shake and pour that in too.
• Add the harissa paste, give everything a stir and simmer over a low heat to warm the beans through, until they look creamy and glossy, resembling a similar consistency to a risotto - about 5 minutes. Add a splash of water or stock if it gets a little thick.

Finish the dish

• Stir through the prawns and season to taste. Pop a lid on top and cook for 2 minutes until the prawns are fully cooked through
• Spoon into bowls, crumble over the feta and scatter with the fresh basiland a drizzle of olive oil. Serve with your favourite crusty bread.