Description

This Hearty White Bean Stew with Harissa is a flavorful and comforting dish featuring tender cannellini and butter beans simmered with aromatic vegetables, smoky spices, and a spicy harissa kick. Enriched with fire-roasted tomatoes and nutrient-packed kale, this stew is perfect for a nourishing meal that’s both satisfying and vibrant. Garnished with crumbled feta and optional Greek yogurt or sour cream, it melds creamy textures with bold flavors for a comforting plant-based dinner.

Ingredients

Scale

Vegetables and Aromatics

2 Tablespoons extra virgin olive oil
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
½ lemon, juiced (1-2 Tablespoons)

Beans and Canned Goods

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

Spices and Condiments

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

For Serving

Feta crumbles
Greek yogurt or sour cream (optional)

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Instructions

Sauté Vegetables: Heat olive oil in a Dutch oven or stock pot over medium heat. Add the diced onion, carrots, celery, and chopped roasted red pepper, seasoning with a generous pinch of kosher salt. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Add Tomato Paste and Worcestershire Sauce: Stir in the tomato paste and dashes of Worcestershire sauce. Continue cooking for 30 to 60 seconds to allow the flavors to meld.
Add Spices and Garlic: Mix in the thinly sliced garlic, harissa sauce, smoked paprika, ground cumin, fresh thyme, kosher salt, and freshly ground black pepper. Cook for 1-2 minutes until the garlic is fragrant and spices are well combined.
Mash Cannellini Beans and Combine: In a small bowl, mash the cannellini beans until a thick paste forms, leaving some beans partially whole for texture. Add the mashed beans, whole butter beans, diced fire-roasted tomatoes, and vegetable stock to the pot. Stir well to combine.
Simmer Stew: Bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until the stew thickens to your desired consistency.
Add Greens and Finish: Stir in the chopped kale and fresh parsley, allowing the greens to wilt for 1-2 minutes. Mix in the fresh lemon juice. Taste and adjust salt and pepper as needed.
Serve: Garnish the stew with additional fresh parsley if desired. Serve hot topped with crumbled feta and, optionally, a dollop of Greek yogurt or sour cream alongside crusty bread.

Notes

Look for harissa sauce or paste in the international aisle of your grocery store; spicy and mild versions are available. Use the sauce/paste, not the dried spice.
Vegetarian Worcestershire sauce options are available if you want to keep this stew vegetarian.
For a gluten-free version, verify that the Worcestershire sauce and stock are gluten-free.
Leftovers store well in the fridge for up to 3 days and flavors deepen with time.
Adjust the amount of harissa to control the spice level according to your taste.

Nutrition

Serving Size: 1 serving (approx. 1.5 cups)
Calories: 350
Sugar: 8g
Sodium: 650mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 18g
Cholesterol: 5mg