For beans with mint & feta,
follow the recipe as for Beans & peppers with harissa, omitting the peppers, harissa and tomatoes, and adding in 1½ teaspoons dried mint and the juice of 1 lemon instead. Cover and cook gently for 10–15 minutes, then stir in the chopped fresh mint, crumble 150 g feta cheese over the top, and serve with toasted flat breads.