Harissa White Bean Stew with Turmeric Yogurt

This is a winter family favorite. I adapted the recipe to fit my families needs. The original came from Recipe discovered in the January 2017 issue of Food & Wine magazine, by chef Sarah Digregorio. If you want to make the original crockpot version you can find it linked here.

Recently served this and my 5 year old said “Oh I Love This!” This stew is simple yet flavorful. I have adapted it to how my family likes it to make it quick and easy as well as adaptable kid friendly.

Harissa White Bean Stew with Turmeric Yogurt

Recently served this and my 5 year old said "Oh I Love This!" This stew is simple yet flavorful. I have adapted it to how my family likes it to make it quick and easy as well as adaptable kid friendly.

Servings 6 people

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

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Equipment

• 1 Soup stock pot

Ingredients

  

Stew

• 2 tbsp unsalted butter salted butter can be used
• 1 large red onion, finely chopped can sub for white onion
• 5 cloves garlic, finely chopped
• sea salt
• 1/4 cup harrissa plus 3 tbsp extra
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 4 15oz cans of cannellini beans (white kidney beans) drained and rinsed
• 2 large carrots, peeled and sliced 1/2" thick
• 3 units fresh thyme sprigs
• 1 1/2 tsp fresh thyme leaves
• 2 units bay leaves, fresh or dried
• 3 tbsp fresh lemon juice
• 1 3" strip of lemon zest I add 2
• 1/2 unit preserved lemon, pulp discarded, and rind thinly sliced I add to mine but omit for the rest of the family when serving

Turmeric Yogurt

• 1 tbsp unsalted butter
• 2 tsp ground turmeric
• 1 1/2 cups plain greek yogurt, full fat

Instructions

 

Stew

• In a large pot, melt 2 tablespoons of the butter. Add the onion and garlic, season generously with salt and cook over moderately high heat, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes. Stir in the tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in the cumin and paprika, then add 2 1/2 cups of water and bring to a simmer, scraping up any browned bits on the bottom of the pan. Add carrots, thyme sprigs, thyme leaves, bayleaves, lemon zest and lemon juice. Add 1 tablespoon of salt and 2 1/2 cups of water. Cover and cook on high until the carrots are tender.

Turmeric Yogurt

• Meanwhile, in a small nonstick skillet, melt the remaining 1 tablespoon of butter. Add the turmeric and cook over moderately low heat, stirring constantly, until it dissolves, about 30 seconds.Transfer to a medium bowl and let cool slightly, about 5 minutes. Slowly whisk in the yogurt until smooth. Season with salt.

Stew

• Discard the bay leaves and thyme sprigs from the stew. Taste to make sure it has enough salt. Fold in the beans. Once the beans are warm serve the children's portions and set aside. Add the harissa into the rest of of the soup (I have one child so I used the 1/4 cup and 3 tbsp harissa for spice) Ladle into bowls and top with turmeric yogurt for adults and plain yogurt on child's portion. Once the yogurt is stirred in it creates a delicious creamy consistency.

Notes

Kid-Friendly Adaptation: 

1. Do NOT add the Harissa until after the kids portion has been served. 
2. Use plain yogurt with a dash of sea salt to stir into the kids, not the turmeric version.

Author: Recipe discovered in the January 2017 issue of Food & Wine magazine, by chef Sarah Digregorio.

Course: Main Course, Soup

Cuisine: American

Keyword: Kid Friendly, Soup, Stew, Stovetop

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @salteddish on Instagram and hashtag it #salteddish.