A hearty and spicy harissa bean stew with broccoli rabe makes for an easy and delicious one pot vegetarian dinner.
Yield: 4 servings
Ingredients
1 large bunch broccoli rabe
¼ cup olive oil
4 garlic cloves, thinly sliced
1 red onion, thinly sliced
salt and black pepper, to taste
2 tbsp harissa, plus more to taste
4½ cups cooked borlotti or white beans
4 cups vegetable broth
4 oz feta cheese, crumbled
Instructions
Separate the broccoli rabe leaves from the stems. Finely chop the stems into ¼-inch pieces and set aside. Chop the leaves into bite-sized pieces and set aside.
Heat the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Once shimmering, add the garlic and red onion along with a pinch of salt and black pepper. Saute until the onion is starting to brown at the edges, about 5 minutes.
Add the harissa to the pot and stir to combine. Cook for another 2 minutes, stirring constantly.
Stir in the beans, broth, and broccoli rabe stems. Season to taste with salt and black pepper. Mash about ¼ cup of the beans on the side of the pot to help thicken the stew a bit. Bring to a simmer and cook for 15-20 minutes, or until the stew reaches the desired consistency.
Stir in the broccoli rabe greens and cook for another 1-2 minutes, or until wilted. Season to taste with salt, black pepper, and more harissa for spice.