Harissa Baked Coco Beans

Beans Breakfast Brunch Coco Beans Harissa Pulses Quick Meals Spicy Toast

by India Matthews July 13, 2026

A smoky, spicy and deeply comforting breakfast or brunch dish featuring tender white coco beans simmered in a rich harissa tomato sauce, served over perfectly toasted bread with fresh herbs. Serves 2.

Ingredients

150g dried Hodmedod's White Coco Beans (soaked overnight)
1 tbsp harissa paste
1 onion, diced
2 garlic cloves, minced
150g cherry tomatoes
1 tbsp tomato puree
100ml stock
Olive oil
Small handful of dill, parsley or whichever soft herbs you prefer
Hodmedod's bread (Wholemeal Tin or Rye work well)

Method

Prep beans: Cook the coco beans as per instructions and set aside.
Sauté aromatics: Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add in your diced onion and cook for 4-5 minutes until starting to soften.
Add garlic: Add in your garlic and cook for one minute.
Build sauce: Add in your cherry tomatoes, tomato puree, salt and harissa. Cook for 5 minutes, until the tomatoes begin to soften and burst. Add in your stock and cook for another 5 minutes.
Simmer: Add in your cooked coco beans and extra water or stock if needed. Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened.
Finish: Serve over a slice of toast with a drizzle of olive oil and fresh herbs!

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