Print

Spicy White Bean Stew with Harissa Recipe

Print Recipe

★★★★★

5 from 141 reviews

This spicy white bean stew with harissa is a flavorful and hearty dish perfect for a comforting meal. Combining tender beans, fragrant spices, and vibrant vegetables, it offers a delicious blend of smoky and spicy notes with a creamy texture. Garnished with fresh parsley, crumbled feta, and optional Greek yogurt or sour cream, this stew is satisfying and ideal for cooler days or any time you crave robust, wholesome flavors.

Ingredients

Scale

Vegetables and Herbs

  • 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

Spices and Sauces

  • 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
  • ½ lemon, juiced (1–2 tablespoons)

Beans and 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

Other

  • 2 tablespoons extra virgin olive oil
  • Feta crumbles, for serving
  • Greek yogurt or sour cream, for serving (optional)

Instructions

  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. 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. 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. 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. 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. 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. 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.

Notes

  • For a vegetarian or vegan option, use vegetarian Worcestershire sauce or omit it entirely.
  • You can adjust the amount of harissa sauce to control the level of spiciness.
  • Mashing some of the cannellini beans helps to thicken the stew without adding flour or other thickeners.
  • Use fire-roasted tomatoes for extra smoky depth, but regular diced tomatoes also work.
  • Serve with crusty bread or over cooked grains like rice or quinoa for a more filling meal.
  • Feta and Greek yogurt add creaminess and tanginess that balance the heat from the harissa.

Keywords: white bean stew, harissa recipe, spicy white bean stew, Mediterranean stew, vegetarian stew, hearty bean soup

Find it online: https://busyrecipe.com/spicy-white-bean-stew-with-harissa-recipe/