Spicy White Bean Stew With Broccoli Rabe

Name: Spicy White Bean Stew With Broccoli Rabe
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves; 1/4 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)

By Alison Roman

Updated Feb. 14, 2025

Spicy White Bean Stew With Broccoli Rabe — Johnny Miller for The New York Times. Prop Stylist: Cindy DiPrima.

Total Time: 40 minutes
Rating: 5(9,501)
Comments: Read comments

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

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
¼cup olive oil, plus more for drizzling
4garlic cloves, thinly sliced
1medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3tablespoons 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
4cups vegetable or chicken broth
1preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Make the recipe with us

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.

Ratings

5 out of 5

9,501 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

devin5 years ago

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?

Golem185 years ago

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.

Holly Stuhr5 years ago

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!

Misty1 month ago

I added diced celery, carrot, and sweet potato to the saute in step 2; made a richer, more golden stew as the potato melted into the broth with the beans. A friend asked how I spiced it, and as I read back through the recipe, I realized I'd not added lemon, cheese, or parsley -- and it was still delicious.

Victoria E1 month ago

Once you make this it will never leave your rotation of go-to meals.

Cara1 month ago

Excellent and easy recipe. I used collard rapini and purple sprouting broccoli from my farm share, tomato paste/pepper flakes, and chicken stock. A word of caution, the recipe calls for seasoning with salt/pepper in three different steps - I recommend not doing all three as there is also salt in the canned beans, broth, preserved lemon, and feta topping. I didn't ruin the dish but it was VERY salty.

Private comments are only visible to you.