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Close-up image of white beans in a tomato broth with arugula and feta on top.

Spicy White Bean Stew with Arugula

  • Author: Erin Alderson
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 4 large servings 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: international

Scale

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.

Notes

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. 

 

Keywords: bean stew