eCook Meal
Cosy Potatoes & Crispy Cannellini Beans
with spinach & piquanté peppers
Say hello to the warming, vibrant flavours of North Africa! These epic baby potatoes are infused with harissa and crisped to perfection. Add extra texture from roasted cannellini beans, a zing from salsa, the sweetness of dates, and the creaminess of a minty cashew dressing, and you’ve got yourself one of the most delicious and satisfyingly yum dishes.
Serving guide
Choose your portion size.
OFF YOU GO!
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml [10ml]|#7DA0D7 of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil (to taste). Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the Cucumber, the piquanté peppers, the spring onion, and the dates in a bowl. Toss together with a drizzle of olive oil and seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the mint and the lemon juice (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of plant-based butter. When hot, sauté the Spinach until wilted, 3-4 minutes. Add some lemon juice (to taste), seasoning, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony Spinach and pile on the harissa potatoes and the cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint. Delicious, Chef!
OFF YOU GO!
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml [10ml]|#7DA0D7 of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil (to taste). Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the Cucumber, the piquanté peppers, the spring onion, and the dates in a bowl. Toss together with a drizzle of olive oil and seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the mint and the lemon juice (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of plant-based butter. When hot, sauté the Spinach until wilted, 3-4 minutes. Add some lemon juice (to taste), seasoning, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony Spinach and pile on the harissa potatoes and the cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint. Delicious, Chef!
OFF YOU GO!
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Place the cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 20ml [30ml]|#7DA0D7 of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil (to taste). Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the Cucumber, the piquanté peppers, the spring onion, and the dates in a bowl. Toss together with a drizzle of olive oil and seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the mint and the lemon juice (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of plant-based butter. When hot, sauté the Spinach until wilted, 5-6 minutes. Add some lemon juice (to taste), seasoning, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony Spinach and pile on the harissa potatoes and the cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint. Delicious, Chef!
OFF YOU GO!
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Place the cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 20ml [30ml]|#7DA0D7 of oil. Set the beans and harissa aside.
HARISSA & CANNELLINI
When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil (to taste). Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time until crispy, 10-15 minutes.
GET DRESSED & DO THE SALSA
Place the Cucumber, the piquanté peppers, the spring onion, and the dates in a bowl. Toss together with a drizzle of olive oil and seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the mint and the lemon juice (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season.
SAUTÉ AWAY
Place a pan over medium-high heat with a drizzle of oil or knob of plant-based butter. When hot, sauté the Spinach until wilted, 5-6 minutes. Add some lemon juice (to taste), seasoning, and remove from the heat.
FLAVOUR BURST!
Make a bed of the lemony Spinach and pile on the harissa potatoes and the cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint. Delicious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.59
for 4 servings · R36.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
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Pitted Dates needs 100 gUp To Date Potatoes 1.5 kg 1.5 kg at R59.99 · 7% of packR4.00
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Spinach needs 300 gWhole Spinach 350 g 350 g at R22.99 · 86% of packR19.71
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cosy Potatoes & Crispy Cannellini Beans?
The preparation time for Cosy Potatoes & Crispy Cannellini Beans with spinach & piquanté peppers is between 20 and 35 minutes.
What is the total time required to make Cosy Potatoes & Crispy Cannellini Beans with spinach & piquanté peppers?
The total time required to make Cosy Potatoes & Crispy Cannellini Beans with spinach & piquanté peppers is between 40 and 55 minutes.
How many servings does Cosy Potatoes & Crispy Cannellini Beans provide?
4 servings
What are the main ingredients in Cosy Potatoes & Crispy Cannellini Beans?
Baby Potatoes, Cannellini Beans, Cashew Nut Cream Cheese, Cucumber, Fresh Mint, Lemon Juice, Pesto Princess Harissa Paste, Piquanté Peppers, Pitted Dates, Spinach, Spring Onion/s, Spring Onions
What is the nutritional information of Cosy Potatoes & Crispy Cannellini Beans?
Calories: 585, Carbs: 98 grams, Fat: grams, Protein: 18.4 grams, Sugar: 31.8 grams, Salt: 1660 grams
How do I prepare Cosy Potatoes & Crispy Cannellini Beans?
FLAVOUR BURST!: Make a bed of the lemony spinach and pile on the harissa potatoes and the cannellini beans. Scatter over the salsa and drizzle with the minty cashew dressing. Garnish with the remaining mint. Delicious, Chef! SAUTÉ AWAY: Place a pan over medium-high heat with a drizzle of oil or knob of plant-based butter. When hot, sauté the spinach until wilted, 3-4 minutes. Add some lemon juice (to taste), seasoning, and remove from the heat. GET DRESSED & DO THE SALSA: Place the cucumber, the piquanté peppers, the spring onion, and the dates in a bowl. Toss together with a drizzle of olive oil and seasoning. Set aside for serving. Place the cashew cream cheese in a small bowl. Mix in ¾ of the mint and the lemon juice (to taste). Gradually loosen with milk, a milk alternative, or water until drizzling consistency and season. HARISSA & CANNELLINI: When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil (to taste). Scatter over the beans, spread out evenly, and return to the oven for the remaining cooking time until crispy, 10-15 minutes. OFF YOU GO!: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the cannellini beans in a bowl, and coat in oil and seasoning. Combine the harissa with 5ml [10ml]|#7DA0D7 of oil. Set the beans and harissa aside.
What should be prepared from my kitchen to make Cosy Potatoes & Crispy Cannellini Beans?
Baby Potatoes, Cannellini Beans, Cashew Nut Cream Cheese, Cucumber, Fresh Mint, Lemon Juice, Pesto Princess Harissa Paste, Piquanté Peppers, Pitted Dates, Spinach, Spring Onion/s, Spring Onions
How many calories does Cosy Potatoes & Crispy Cannellini Beans have?
585 calories
How much fat content does Cosy Potatoes & Crispy Cannellini Beans have?
grams