Harissa-Spiced Butter Beans with Olives, Peppers & Feta

1 tbsp olive oil (plus drizzle to serve)
1 large onion (sliced)
3 garlic cloves (crushed)
3 large ripe tomatoes (chopped)
300ml vegetable stock
3 red/yellow peppers (thickly sliced)
400g tin butter beans (drained and rinsed)
2 tsp harissa
90g Kasbah olives 
1 tsp sherry vinegar
Handful parsley and dill (roughly chopped)
100g Feta cheese (crumbled)

Heat 1 tbsp olive oil in a large pan over a medium heat. Fry the onion for 8 minutes until beginning to turn golden.

Add the garlic and tomatoes and fry for a further 5 minutes.

Pour in the vegetable stock, add the peppers and simmer for 15 minutes.

Add the butter beans, harissa, olives and sherry vinegar and leave to simmer for 5 minutes.  

Taste and season with a little salt and black pepper if needed. 

To serve, sprinkle over the herbs, top with the feta cheese and a drizzle of olive oil. Enjoy with toasted pitta breads or crusty bread.