The Ultimate Vegan Mediterranean White Bean Stew Recipe

white beans

🥗Healthier: canned chickpeas

💰Cheaper: pinto beans

Chickpeas are high in protein and fiber, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is a cost-effective alternative.

Wash rainbow chard thoroughly to remove mud and sand; cut into stems and roughly chop leaves separately.

Heat olive oil in a large pot until hot.

Add chopped celery, rainbow chard stems, carrots, and onion; sauté until lightly softened.

Add minced garlic and sauté until fragrant.

Add Aleppo pepper and Harissa spice; adjust spice level to taste.

Add cayenne, paprika, ground ginger, ground cumin, and ground coriander; stir to combine.

Add about 1 tablespoon of flour to the vegetables and roast to thicken the stew later.

If sticking occurs, add a touch of water and scrape the bottom of the pot.

Add tomato paste and cook for 3-4 minutes until it releases its flavor.

Pour in vegetable broth, starting with a small amount to prevent lumps from the flour, then add the rest.

Soak Great Northern beans for 4 hours in hot water, then pressure cook in an Instant Pot for 7-8 minutes and let pressure release naturally for 25 minutes.

Season the beans with salt before adding them to the pot.

Add the cooked Great Northern beans to the broth and top with rainbow chard leaves.

Gently mix the beans and leaves together without mashing the beans.

Taste and adjust seasoning as needed; garnish with fresh dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary