February 20, 2020 5 Comments
Creamy, savory and satisfying, white beans braised in a generous quantity of olive oil and Harissa make for a delicious weeknight vegetarian meal.
We used our favorite Royal Corona Beans from Rancho Gordo (available for purchase in our Oakland and Albany retail shops), but any white bean will do, such as cannellini.
Wilt your favorite variety of greens into this dish, such as mustard greens, baby kale, spinach or collard greens.
The heat level of this recipe is mild to medium, but you can increase the quantity of Harissa for a spicier dish. Or serve with a small bowl of the Harissa paste at the table for garnish.
Serve with grated Parmesan cheese if desired and spoon onto slices of good crusty bread.
Braised White Beans and Greens with Harissa
1 white or yellow onion, diced
2 cloves garlic, minced
1 teaspoon flake salt
¼ cup olive oil
3 tablespoons Harissa Paste or 1 tablespoon Harissa Powder
½ cup dry white wine
3 cups cooked white beans (such as cannellini), or 2 cans of white beans
2 cups vegetable stock
4 cups chopped greens, such as mustard greens, baby kale or spinach
Juice of half a lemon
Parmesan cheese (optional)
Heat oil over medium heat. When hot, add onion. Sauté until golden brown, about 7 or 8 minutes, adjusting heat as necessary to avoid burning. Add Harissa, salt and garlic; cook for an additional 1-2 minutes, stirring constantly, until fragrant.
Add wine and simmer until reduced by half, about 2 minutes. Add beans, stock and a pinch of salt. Bring to a simmer and cook on low, covered, until the beans are becoming soft and creamy, about 20-30 minutes. If you like more of a stew consistency, smash some of the beans with the back of your spoon. Add greens and simmer until tender, about 5-10 minutes depending on the heartiness of the greens you use.
Season with lemon juice, salt and pepper to taste. Garnish with parmesan and serve with crusty bread.
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