Harissa Beans - Cooking Like Kate

Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent.
2 tbsp olive oil, 1 large onion
Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
3 cloves garlic
Add diced red and yellow bell peppers, and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.
1 red bell pepper, 1 yellow bell pepper, 1 zucchini
Stir in harissa paste, ground cumin, smoked paprika, ground coriander, salt, and black pepper. Cook for 2 minutes to let the spices toast and release their flavors.
1/4 cup harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander
Add the drained and rinsed beans to the skillet, stirring to combine. Cook for an additional 3-5 minutes until the beans are heated through.
2 cans cannellini beans
Gently fold in halved cherry tomatoes and cook for another 2 minutes.
1 cup cherry tomatoes
Pour in the coconut milk (or heavy cream) and stir well. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld and the sauce thicken. Season with salt and pepper to taste.
1 cup coconut milk, salt and black pepper to taste
Just before serving, add the baby spinach to the skillet and stir until wilted.
1 cup baby spinach leaves
Garnish with fresh cilantro or parsley. Serve the creamy harissa bean and vegetable mixture over cooked rice or with crusty bread.
fresh cilantro or parsley, Cooked rice or crusty bread