Spicy White Bean Stew with Harissa Recipe

Ingredients

• 1 medium (140-160 g) yellow onion, diced
• 2 medium (110 g) carrots, diced
• 2 (130 g) celery ribs, diced
• 1 cup (175 g) roasted red pepper, chopped
• 6-8 cloves garlic, thinly sliced
• 2 cups green leaf kale, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tomato paste
• 2-4 dashes Worcestershire sauce (vegetarian if needed)
• 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
• 1/2 lemon, juiced (1-2 tablespoons)
• 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 tablespoons extra virgin olive oil
• Feta crumbles, for serving
• Greek yogurt or sour cream, for serving (optional)

Instructions

1. 1

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

2. 2

   Add tomato paste and Worcestershire sauce: Stir in tomato paste and 2-4 dashes of Worcestershire sauce. Cook for 30 to 60 seconds to release the flavors.

3. 3

   Incorporate spices and garlic: Add sliced garlic, harissa sauce, smoked paprika, ground cumin, chopped fresh thyme, salt, and freshly ground black pepper. Cook for 1-2 minutes, stirring frequently to combine all the spices and develop depth of flavor.

4. 4

   Mash and add beans: In a small bowl, mash the cannellini beans until a thick paste forms—some whole beans or pieces remaining is fine. Stir both the mashed cannellini beans and butter beans into the Dutch oven. Add diced fire-roasted tomatoes and vegetable stock, stirring to incorporate all ingredients.

5. 5

   Simmer the stew: Bring the mixture to a boil, then reduce heat to medium to maintain a low boil. Cook uncovered for 20 minutes until the stew has thickened to your desired consistency.

6. 6

   Add greens and finish: Stir in chopped kale and parsley, cooking for 1-2 minutes until the kale wilts. Remove from heat and stir in fresh lemon juice. Taste the stew and adjust salt as needed.

7. 7

   Serve and garnish: Garnish with additional chopped fresh parsley. Serve hot with crumbled feta on top and optionally Greek yogurt or sour cream. Pair with crusty bread for a complete meal.