Description
This hearty white bean stew with harissa is a flavorful and comforting dish packed with tender vegetables, creamy beans, and a spicy kick from harissa sauce. Perfect for a cozy meal, it features a blend of roasted red pepper, garlic, smoked paprika, and fragrant spices, simmered to perfection and topped with fresh kale, parsley, and tangy lemon juice. Served with crumbled feta and optional Greek yogurt or sour cream, this stew offers a rich, satisfying taste experience ideal for any season.
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
- 6–8 cloves garlic, thinly sliced
- 2 cups green leaf kale, chopped
- ¼ cup fresh parsley, chopped
Pantry Ingredients & Spices
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 2–4 dashes Worcestershire sauce (vegetarian if needed)
- ¼ 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
Beans & Liquids
- 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
- ½ lemon, juiced (1–2 tablespoons)
Garnish
- Feta crumbles, for serving
- Greek yogurt or sour cream, for serving (optional)
Instructions
- Sauté 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.
- 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.
- Add Aromatics and Spices: 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.
- Mash Beans and Add Liquid Ingredients: 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.
- 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.
- 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.
- Serve: Garnish with additional chopped fresh parsley. Serve hot with crumbled feta on top and optional Greek yogurt or sour cream. Pair with crusty bread for a complete meal.
Notes
- Harissa sauce is typically found in the international aisle of most grocery stores; both spicy and mild versions are available. Use the harissa sauce or paste, not the dried spice powder.
- You can substitute vegetable stock with chicken stock if not making a vegetarian dish.
- For a creamier stew, mash more of the beans before adding.
- If you prefer less heat, reduce the amount of harissa sauce used or choose a milder variety.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 5mg
