Description
This Spicy White Bean Stew with Harissa combines tender beans, vibrant vegetables, and fragrant spices to create a hearty and flavorful meal. Enhanced with smoky paprika, cumin, and fiery harissa, this stew is balanced by fresh kale, lemon juice, and creamy feta, perfect for a comforting weeknight dinner.
Ingredients
Scale
Vegetables
- 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
- 2 cups green leaf kale, chopped
- ¼ cup fresh parsley, chopped
- 6–8 cloves garlic, thinly sliced
Beans & Tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 30 ounces canned butter beans, drained and rinsed
- 15 ounces fire-roasted diced tomatoes
Liquids & Sauces
- ¼ cup spicy harissa sauce
- 4 cups vegetable stock
- 2–4 dashes Worcestershire sauce (vegetarian if needed)
- ½ lemon, juiced (1–2 tablespoons)
Spices & Oils
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 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
For Serving
- Feta crumbles
- Greek yogurt or sour cream (optional)
Instructions
- 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 pinch of kosher salt. Sauté for 6-8 minutes until the vegetables are tender and fragrant.
- 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 into the mixture.
- Add Spices and Garlic: Incorporate sliced garlic, harissa sauce, smoked paprika, ground cumin, chopped fresh thyme, salt, and freshly ground black pepper. Cook for 1-2 minutes while stirring frequently to fully combine the spices and develop depth.
- Mash Beans and Combine: In a small bowl, mash the cannellini beans into a thick paste leaving some whole bean pieces intact. Stir the mashed cannellini beans and butter beans into the pot. Add diced fire-roasted tomatoes and vegetable stock, stirring well to combine all ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to medium to maintain a low boil. Cook uncovered for 20 minutes to allow the stew to thicken and flavors to meld.
- 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 and adjust salt if needed.
- Serve: Garnish with additional fresh parsley. Serve the stew hot topped with crumbled feta and optional Greek yogurt or sour cream. Pair with crusty bread for a satisfying meal.
Notes
- For a vegan version, use vegetarian Worcestershire sauce or omit and substitute with tamari or soy sauce.
- Adjust the amount of harissa based on your preferred spice level.
- Mashing some beans creates a creamier texture while still retaining some whole beans for bite.
- This stew can be refrigerated for up to 4 days or frozen for 2 months.
- Serve with rustic bread or over cooked grains to stretch the meal.
