Spicy White Bean Stew With Broccoli Rabe

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?

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!

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.

@ Devin I do prep my own beans when I have the time. A binary option is a great one for me. I work 60+ hours a week at a minimum. I also take care of an elderly parent. Please think about it before you say "What's not to like" as your life is not mine not many others. I wish you all the best for the New Year.

It depends on the type of bean but a general rule of thumb I've seen is: if the recipe calls for cooked beans, then 1/2 of that in dry beans, and if the recipe calls for cans of beans (which have some liquid in their weight), then 1/3 of that in dry beans. So in this case, you'd want just about a pound of dry beans.

I’ve been cooking from the NYT 4-5 nights a week since I retired 3 years ago. In relation to the ease of preparation and execution this is the single best recipe of the hundreds I’ve tried. Pretty fast, quite satisfying and utterly delicious.

Delicious! I followed the recipe pretty closely, though I agree with the other comments that this recipe is very forgiving to substitutions/variations. Definitely crush some of the white beans as directed while cooking - it truly does give the soup a slightly creamy consistency. I added about a teaspoon of “Better than Bouillon No Chicken”, which I use in most of the soups I make (adds a savory flavor). Finally, I drizzled some good EVOO and sprinkled fresh grated parm on top before serving.

A note for the editors: When recipes call for pre-made ingredients like harissa, it would be really helpful to include a note abt the specific brand or type that was used to develop the recipe. I know you probably don’t want folks to get stuck on not being able to find the exact match, but these condiments can vary so much in terms of concentration & heat level that it could make a huge difference. I’m usually one to wing it & taste as I go, but it’s nice to know the original vision for the dish

Black beans or garbanzo beans will work too. Also try adding diced winter squash, which will act as a thickener if cooked thoroughly. I love this as a vehicle for adding more kale to my diet.

Cheese rind in the stew adds a great flavor and balance to the harissa, though grated cheese can work at the finish. Parmesan is best but almost any rind will do. I also sub in a can of diced tomatoes for the tomato paste and use the hottest garlic I can find in addition to a pinch of red pepper flakes.

Excellent recipe! Made it with harissa but also added an extra tbsp of tomato paste. I could not find broccoli rabe so I used broccolini (put in stems first and florets at the end). Highly recommend using preserved lemon because it adds a whole separate layer of flavor. Finally, I used both parsley and cilantro as a topping. The entire pot was licked clean and I will definitely be making this again. Might serve it over quinoa or brown rice to bulk it up if the family is hungrier than usual.

Thanks for this - a decent dish for cold days. Request: Can the recipe writers please use measurements like "Cups," "ounces," etc. in place of vague notions such as "bunch/bunches" - as used in this recipe re: broccoli rabe/kale. As greengrocers bundle produce differently in rather variable quantities, the term "bunch" is meaningless. While this recipe is forgiving and doesn't rely on precision to make something acceptable, providing accurate measures is most helpful.

I didn't add eggs when I made it for dinner, but it would have been great with a medium boiled egg just sliced in half and placed right on top. Tomorrow morning I am going to use the leftovers to make something like shakshuka. I don't know if you're familiar with it, but I will be reheating it on the stove and then making little "wells" to crack the eggs into. Then I will cover the pan and let them cook until the whites are just firm and the yolks are still a bit runny. Then dipping bread in!

Unpopular opinion: this is way better than The Stew.

Her method of cooking, as she explains so often, is in being unfussy, or using what you have in a pantry. For her methods, that would be canned beans, but she always tells readers that if you use dry, that is fine. I used to always use dry beans, but now that stores are offering more Organic, sodium-free varieties, it's just easier to stock up and open a can when needed, rather than soaking overnight and so on. It's all a personal judgement call.