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Spicy White Bean Stew with Arugula
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 large servings
Course:
Dinner
Cuisine:
International
Ingredients
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
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.
Cup of Yum
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.