Spicy White Bean Stew With Broccoli Rabe
Updated February 13, 2025
Johnny Miller for The New York Times. Prop Stylist: Cindy DiPrima.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
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 or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)
Preparation
- Step 1
Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.
- Step 2
Heat ¼ cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Step 3
Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Step 4
Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Step 5
Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Step 6
Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Step 7
Serve with feta and parsley, and with eggs, if you like.
Private Notes
Comments
I never understand the presentation of a binary choice between dried beans and canned. You can also prep dried beans every couple of weeks when you have some time, and freeze 'em for nearly-instant weeknight use without opening a can of overcooked and texture-deficient beans that are sitting in goo. Cheaper, better, arguably faster...what's not to like?
The comments on dried vs canned beans has become insufferable. The point of this recipe is that it's simple and uncomplicated, a dish that can be made quickly and with little fuss. If the dried beans are ready and prepared, use them; if not, canned beans are excellent. Given a good rinse, they're good to go. The food police, or in this case the gaseous bean police, should leave the rest of us to enjoy our supper without their caviling over beans. It's all bupkis.
I teaching cooking classes to SNAP recipients and love finding new delicious bean soup/stew ( meaning cheap, easy , flexible and nutritious) recipes for my classes. My students loved AR chickpea stew and I am sure my next group will love this one. One of the most important things you can learn as a cook is to be flexible! Use what you have! Make it your own!
My broccoli rabe had gone yellow & limp after 2 days in the fridge before I got around to making this. I tossed it, reluctantly, then scoured the veg drawer for substitutes to bulk up this recipe I. had half a sweet red pepper, one large scallion and a jalapeno. Chopped those up, added them to the garlic & onions after they'd cooked for a bit, and did the rest of the recipe as written. Very good. I do wonder though what it tastes like with the brocc rabe!
Absolutely delicious. Catered a luncheon with this and received raves. The sort of thing you can’t stop eating. Made as is.
Served in a shallow bowl with olive oil toasted bread and a poached egg on top.