Spicy White Bean Stew with Arugula

Name: Spicy White Bean Stew with Arugula
Prep time: 10 min
Cook time: 50 min
Yield: 4 large servings
Ingredients: 1 cup dried Great Northern beans; 4 to 5 cups low-sodium vegetable broth; 4 cloves garlic; 1 teaspoon cumin seeds; ½ teaspoon coriander seeds; 2 tablespoon ghee; 2 tablespoons tomato paste; 1 teaspoon to 4 teaspoons chili paste; 2 to 3 cups baby arugula; 2 teaspoons olive oil; 1 teaspoon lemon juice; Pinch of flaky salt; feta; bread

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Servings
4 large servings
Course
Dinner
Cuisine
International

Spicy White Bean Stew with Arugula

Tyler Barnes

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Beans

1 cup dried Great Northern beans
4 to 5 cups low-sodium vegetable broth
4 cloves garlic peeled

Chili Paste Mix

1 teaspoon cumin seeds
½ teaspoon coriander seeds
2 tablespoon ghee
2 tablespoons tomato paste
1 teaspoon to 4 teaspoons chili paste see note

Topping

2 to 3 cups baby arugula
2 teaspoons olive oil
1 teaspoon lemon juice
Pinch of flaky salt
feta for serving
bread for serving

Add to Shopping List

Instructions

To start, rinse the dried white beans, place in a pot, and cover with water. Let soak overnight. Alternatively, combine the dried beans with water, bring to a boil for one minute, cover, and turn off the heat. Let quick soak for one hour.
After soaking, drain and return to the pot. Add 4 cups of the broth and the four garlic cloves. Bring to a boil, reduce to a simmer, and cook until the beans are tender; 40 to 50 minutes. If the broth level no longer covers the beans, add more as needed.
While the beans cook, heat the cumin and coriander seeds in a small skillet. Shake the pan often until the spices are fragrant; just a minute or two. Grind the spices and set aside. Alternatively, use equal amounts of ground spices.
Return the small pan to medium heat and add the ghee followed by the spices, tomato pasta, and chili paste (see note). Heat and whisk until the mixture is hot.
When the beans are tender and the broth level should be barely covering the beans. Stir in chili paste mixture and heat for a few minutes longer. Taste and adjust salt/chili paste levels as desired.
In a small bowl, toss together the arugula with olive oil, lemon juice, and salt. Divide the beans into 4 bowls and top with the arugula. Sprinkle with a bit of feta and serve with the bread.

Notes

When it comes to the chili paste, I tend to use a garlic-chili paste or sambal oelek. When I use either of these, I use up to the 4 teaspoons of chili paste. Use whichever chili paste you like, just know the heat level of each and what you’d like to end up with as a heat level. You can always add more chili paste to the overall bean dish.
When it comes to the chili paste, I tend to use a garlic-chili paste or sambal oelek. When I use either of these, I use up to the 4 teaspoons of chili paste. Use whichever chili paste you like, just know the heat level of each and what you’d like to end up with as a heat level. You can always add more chili paste to the overall bean dish.