Spicy Harissa Bean Stew with Broccoli Rabe
 
 
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
  1. 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.
  2. 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.
  3. Add the harissa to the pot and stir to combine. Cook for another 2 minutes, stirring constantly.
  4. 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.
  5. 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.
  6. Serve topped with crumbled feta.
Notes
Adapted slightly from NYT Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/12/spicy-harissa-bean-stew-with-broccoli-rabe.html