{"slug":"spicy-white-bean-stew-with-broccoli-rabe","collection":"recipes","is_recipe":true,"visibility":"public","title":"Spicy White Bean Stew With Broccoli Rabe","body_md":"\n**Yield:** 4 servings\n\n## Ingredients\n\n- 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves\n- **¼ cup** (60 ml) olive oil, plus more for drizzling\n- 4 garlic cloves, thinly sliced\n- 1 medium red or yellow onion, thinly sliced\n- Kosher salt and black pepper\n- **2 to 3 tablespoons** (30-45 grams) harissa or tomato paste\n- Red-pepper flakes (Aleppo peppers work well)\n- 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed\n- **4 cups** (960 ml) vegetable broth\n- 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing\n- **1 cup** (about 60 grams) parsley or cilantro, leaves and tender stems\n- **2 ounces** (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional)\n- Fried or medium-boiled eggs, for serving (optional)\n\n## Preparation\n\n**Step 1**  \nTear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about **¼-inch** pieces; set aside.\n\n**Step 2**  \nHeat **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.\n\n**Step 3**  \nAdd 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.\n\n**Step 4**  \nAdd beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.\n\n**Step 5**  \nAdd 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.\n\n**Step 6**  \nAdd 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.\n\n**Step 7**  \nServe with feta and parsley, and with eggs, if you like.\n","draft":false,"created_at":"2024-02-10T05:00:00Z","categories":["Main","One-Pot","stew"],"tags":["Beans","broccoli rabe","harissa","Onions","preserved lemon"],"methods":["Stove-Top"],"themes":["Vegan","Vegetarian"],"ingredients":[{"section":"","items":["- 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves","- **¼ cup** (60 ml) 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** (30-45 grams) harissa or tomato paste","- Red-pepper flakes (Aleppo peppers work well)","- 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed","- **4 cups** (960 ml) vegetable broth","- 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing","- **1 cup** (about 60 grams) parsley or cilantro, leaves and tender stems","- **2 ounces** (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional)","- Fried or medium-boiled eggs, for serving (optional)"],"parsed":[{"raw":"- 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves","qty":1,"item":"large bunch broccoli rabe or kale, thick stems separated from the leaves"},{"raw":"- **¼ cup** (60 ml) olive oil, plus more for drizzling","qty":0.25,"unit":"cup","item":"olive oil","prep":"plus more for drizzling"},{"raw":"- 4 garlic cloves, thinly sliced","qty":4,"item":"garlic cloves","prep":"thinly sliced"},{"raw":"- 1 medium red or yellow onion, thinly sliced","qty":1,"item":"medium red or yellow onion","prep":"thinly sliced"},{"raw":"- Kosher salt and black pepper","item":"Kosher salt and black pepper"},{"raw":"- **2 to 3 tablespoons** (30-45 grams) harissa or tomato paste","qty":2,"qty_max":3,"unit":"tbsp","item":"harissa or tomato paste"},{"raw":"- Red-pepper flakes (Aleppo peppers work well)","item":"Red-pepper flakes"},{"raw":"- 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed","qty":3,"unit":"can","item":"large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed"},{"raw":"- **4 cups** (960 ml) vegetable broth","qty":4,"unit":"cup","item":"vegetable broth"},{"raw":"- 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing","qty":1,"item":"preserved lemon","prep":"thinly sliced, or 1 lemon, halved, for squeezing"},{"raw":"- **1 cup** (about 60 grams) parsley or cilantro, leaves and tender stems","qty":1,"unit":"cup","item":"parsley or cilantro, leaves and tender stems"},{"raw":"- **2 ounces** (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional)","qty":2,"unit":"oz","item":"feta or other salty cheese, such as queso fresco or pecorino, crumbled"},{"raw":"- Fried or medium-boiled eggs, for serving (optional)","item":"Fried or medium-boiled eggs","prep":"for serving"}]}],"qc":{"status":"passed","last_checked_at":"2026-07-30T02:06:56.722698Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}