Alison Roman's Spicy White Bean Stew | NYT Cooking

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper adds sweetness without heat, while green chili offers a similar spice level.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can reduce sodium levels, while crushed tomatoes are often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be healthier and more flavorful, while bouillon cubes are a budget-friendly option.

Open cans of white beans, butter beans, and cannellini beans and let them drain while preparing other ingredients.

Chop red onion and garlic, then heat a generous amount of olive oil in a large pot over high heat until shimmering.

Add chopped red onion and garlic to the pot; sauté until softened.

Season the onions and garlic with salt and add chili flakes to bloom the spices in the oil.

Add broccoli rabe, stripping the leaves from the thicker stems, and sauté until the leaves are wilted but the stems remain crunchy.

Stir in 2 to 3 tablespoons of harissa, adjusting based on spice preference, and sauté briefly.

Add the drained beans to the pot, lightly crushing some with the back of a spoon to create a thicker texture.

Pour in vegetable broth and stir to combine; allow to simmer until thickened, adjusting seasoning as needed.

Add chopped preserved lemon to the stew for added tanginess and flavor.

Serve hot, adjusting seasoning with salt and more harissa if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary