Spicy White Bean Stew with Greens

/

ON HEAVY ROTATION

A few weeks ago I made Alison Roman's new stew recipe, and I haven't stopped making it since. Alison Roman, cookbook author and NY Times cooking contributor, surged to fame with her salted chocolate chunk shortbread cookies (well worth the hype) and "the stew" (a delicious coconut spiced chickpea soup). Both are delicious - rich, flavorful and not too complicated. 

Her new recipe is even more simple, and now that i've made it three times I can easily do it without looking at a recipe. And, it is endlessly adaptable, meaning I can make it with ingredients I have on hand. I just make sure to keep harissa paste in stock (1 tube made 3 batches of stew for me - not bad!). The first batch I made with the recommended broccoli rabe, and it was my favorite to date. The bitter greens paired well with the rich broth, but since i've made it with chard and kale and it was still so deeply satisfying.

I've tried both chickpeas and giant white beans and I am here to tell you they are both delicious. And best yet, if you cook your own beans, you can use bean water instead of broth reducing the ingredient list even further. I've also added some suggested toppings to make this even more versatile. Are you convinced yet??

Spicy White Bean Stew with Greens
By Alison Roman for the NY Times

  • 1 large bunch (or 2 small bunches) broccoli rabe, kale or chard with the thick stems removed

  • ¼ cup olive oil, plus more for drizzling

  • 4 garlic cloves, thinly sliced

  • 1 medium red or yellow onion, thinly sliced

  • Kosher salt and black pepper

  • 2 to 3 tablespoons harissa paste (she says you can also use tomato paste but the harissa is too flavorful to skip)

  • Red-pepper flakes (optional)

  • 5 1/2 cups of bean ssuch as cannellini, butter or garbanzo

  • 4 cups broth (chicken, veggie or bean broth)

  • 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing

Topping Ideas:

  • feta cheese, crumbed

  • cilantro leaves

  • soft boiled egg (I like 8 min myself)

  • thickly toasted bread or large croutons

  • plain yogurt

  • chopped olives

  • cooked prawns

Clean and strip the greens, setting them aside. Heat oil in dutch oven over medium heat. Sautee onions and garlic with a pinch of salt until salt, about 5 minutes. Add harissa paste and red chili flakes (some harissa is more spicy than others so just check) and cook for another 3 minutes until it deepens in color. Add beans and smash a few with the back of a spoon so they will thicken the sauce. Then add broth, the thick stems of your greens, and salt and bring to a simmer. Reduce heat to a slow simmer and cook until you get your desired consistency, about 15 or 20 min.

Add your greens and preserved lemon or lemon juice. Cook a few minutes more until the greens are tender and wilted. Check your seasoning as more salt or more lemon juice can really punch up the flavor here. Top with your choice of toppings.