Spicy Greens and Creamy Parmesan Bean Stew
User Reviews
5
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Total Time
4 hrs
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Spicy Greens and Creamy Parmesan Bean Stew
Description
Spicy Greens and Creamy Parmesan Bean Stew starts with sautéing anchovies, bacon, and sweet onion in olive oil to build a savory base that carries salt and smoky paprika flavors. Fresh garlic follows, infusing aroma before soaked cannellini beans, water, chicken stock, and a Parmesan rind are added. The stew simmers covered until the beans soften and the mixture thickens into a creamy consistency, with occasional stirring and additional liquid to maintain moisture. Finally, a mix of chopped kale, spinach, and arugula is stirred in to provide fresh, slightly bitter greens that enhance texture and flavor complexity.
The stew's richness comes from the combination of creamy beans and the umami of the Parmesan rind and bacon. The slow cooking process allows flavors to meld deeply, with bursts of heat from the red pepper flakes balanced by the greens. This dish can be served with crusty baguette for dipping, making it a filling and rustic meal.
For optimal texture, some beans can be mashed with a potato masher to thicken the stew further, adjusting liquid as desired to reach the preferred consistency. The use of quality stock and well-soaked beans helps achieve a smooth and creamy dish.
Ingredients
- 2 tablespoons olive oil
- 4 anchovies minced
- 1/2 teaspoon red pepper flakes crushed
- 2 lices Bacon finely diced
- 1 onion diced, sweet
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 4 garlic minced, cloves
- 1 pound cannellini beans soaked for at least 4 hours or overnight, uncooked
- 6 cups water
- 4 cups chicken stock low-sodium
- 1 Parmesan Cheese rind
- 1 kale stems removed and chopped (about 3 cups, bunch
- 1 spinach about 2 cups, flat-leaf; bunch
- 2 cups arugula chopped, greens
- Parmesan Cheese shaved; for topping
- baguette crusty; for serving
Instructions
- Heat a large stock pot over medium heat and add the olive oil. Add the anchovies and 1/4 teaspoon of pepper flakes, stirring well, and saute until the anchovies melt into the oil. Add in the bacon, onion, salt, pepper and paprika and toss to coat. Cook until the bacon crisps and the onion softens, about 6 to 8 minutes. Stir in the garlic and cook for another minute. Add in the soaked beans, water, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook, stirring occasionally, until the beans are falling apart, most of the water is absorbed and the mixture is thick and creamy. I simmered mine covered for about 1.5 hours, then took the lid off for the remaining time. If at any time the stew seems to be drying out, add more water or stock.
- Use a potato mashed and smash some of the beans to give the mixture a thicker consistency. If it seems too thick, you can add a bit of water or stock – however much you’d like to get to the consistency you desire. Stir in the kale, spinach and arugula. Toss in the remaining pepper flakes. Cook over low heat, stirring until the greens are wilted, about 5 minutes. Taste and season as desired, adding more pepper flakes, salt and pepper if you’d like.
- Serve immediately with shaved parmesan some crusty bread!
Notes
- Soak cannellini beans at least 4 hours or overnight to ensure tenderness and reduce cooking time.
- During simmering, if the stew becomes too thick, add water or stock gradually to maintain the desired creaminess.
- Use a potato masher to partially mash beans for a thicker texture, but leave some whole for varied consistency.
- Serving with crusty bread complements the stew and is traditional for soaking up the flavorful liquid.
User Reviews
Overall Rating
5
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