Epic prawns & beans

Such a quick and delicious meal – the bright red colour of Tunisian harissa never fails to brighten up a humble jar or tin of beans. To contrast that, simply cooked garlicky prawns and croutons. Wow!

Serves: 2

Total time: 20 minutes

175g sourdough bread

300g large raw peeled king prawns

6 cloves of garlic

1⁄2 x 700g jar or 1 x 400g tin of cannellini beans

1 tablespoon harissa or rose harissa

Slice the bread into 2.5cm cubes. Place in a large non-stick frying pan on a high heat and toast until golden, turning regularly. Meanwhile, devein the prawns. Place in a bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then peel and finely slice the garlic, add to the prawns and toss together.

Tip the beans into a saucepan (juices and all), add the harissa, then cover and simmer gently for 5 minutes, or until thickened, stirring occasionally. As soon as the bread is golden, tip the contents of the bowl into the frying pan. Add a splash of red wine vinegar, then cook for 2 minutes, or until the prawns are just cooked, tossing regularly. Taste the beans and season to perfection, then divide between plates. Top with the prawns and crispy croutons, and get stuck in.

5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean). Recipe photography: © David Loftus, 2023.