Hearty White Bean Stew with Harissa

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 2 medium carrots (diced)
• 2 celery ribs (diced)
• 1 cup roasted red pepper (chopped)
• 2 Tablespoons tomato paste
• 2-4 dashes Worcestershire sauce (vegetarian if needed)
• 6-8 cloves garlic (thinly sliced)
• 1/4 cup spicy harissa sauce
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons fresh thyme (chopped)
• 1 teaspoon kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 15 ounces canned cannellini beans (drained and rinsed)
• 30 ounces canned butter beans (drained and rinsed)
• 15 ounces fire-roasted diced tomatoes
• 4 cups vegetable stock
• 2 cups green leaf kale (chopped)
• 1/4 cup fresh parsley (chopped)
• 1/2 lemon (juiced (1-2 TBSP))
• Feta crumbles (for serving)
• Greek yogurt or sour cream (for serving, optional)

Instructions

1. 1

   Heat olive oil in a Dutch oven or stock pot over medium heat. Sauté the onion, carrot, celery, and roasted red pepper with a generous pinch of kosher salt for 6-8 minutes until tender.

2. 2

   Add tomato paste and Worcestershire sauce, cook for 30 to 60 seconds.

3. 3

   Stir in sliced garlic, harissa, smoked paprika, cumin, thyme, salt, and freshly ground black pepper. Cook for 1-2 minutes.

4. 4

   In a small bowl, mash the cannellini beans until a thick “paste” forms - some beans whole or in pieces are totally fine. Stir the mashed beans and butter beans into the Dutch oven along with the diced tomatoes and vegetable stock.

5. 5

   Bring to a boil, then reduce the heat to medium or so to keep at a low boil, and cook for 20 minutes, until thickened as desired.

6. 6

   Wilt in kale and parsley for 1-2 minutes, and stir in lemon juice. Taste test and add salt if needed.

7. 7

   Garnish with additional fresh parsley as desired. Serve with crumbled feta and crusty bread.