Spicy White Bean Stew With Broccoli Rabe Recipe • 5★

Updated February 13, 2025

Johnny Miller for The New York Times. Prop Stylist: Cindy DiPrima.

10:47Credit...The New York Times Cooking

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you’re feeling more omnivorous. If you can’t find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Featured in: A White Bean Soup Inspired by … Lack of Inspiration

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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

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)

Step 1Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.

Step 2Heat 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.

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 3Add 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.

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 4Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Step 5Add 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.

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 6Add 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.

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 7Serve with feta and parsley, and with eggs, if you like.

Serve with feta and parsley, and with eggs, if you like.

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!

Served in a shallow bowl with olive oil toasted bread and a poached egg on top.

Third time making this because I believe the hype, & finally figured it out: I use 3tbsp harissa *and* 1tbsp tomato paste. Baby broccoli & fresh lemon juice from 1 lemon. Served over rice with cilantro, feta, & a 6-minute soft-boiled egg. Yum!

This was surprisingly tasty. Made with kale and homemade chicken broth as it was what I had on hand, along with a chopped up Roma tomato before tomato paste and red pepper flakes. Included a little vegetable better than bullion. Will try with broccoli rabe next time.

Source: https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe