NAVY BEAN AND ESCAROLE STEW WITH FETA AND OLIVES
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the same results).
Provided by Claire Saffitz
Categories Bon Appétit Stew Bean Escarole Garlic Fennel Feta Olive Vegetarian Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife.
- Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8-10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2-1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60-70 minutes.
- Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
- Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
- To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.
- Do Ahead
- Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.
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Rhiann Manalang
[email protected]This stew is a great way to get your kids to eat their vegetables.
Indra Koli
[email protected]I love the addition of the olives. They add a nice salty flavor to the stew.
Christopher Oxendine
[email protected]This stew is a great way to warm up on a cold winter day. It's also very filling and satisfying.
Ikram Ul haq
[email protected]I've made this stew several times now, and it's always a hit. It's one of my go-to recipes for a quick and easy weeknight meal.
Mintu Mia
[email protected]This stew is so versatile. You can easily customize it to your liking by adding different vegetables, herbs, or spices.
Rudy Jefferson
[email protected]I added a few pinches of red pepper flakes to give the stew a little bit of a kick. It was delicious!
mxryxm
[email protected]This stew is a great way to use up leftover turkey or chicken. Just add it to the pot along with the beans and escarole.
MD Hashib Sarker
[email protected]I'm not a huge fan of feta cheese, but I actually really liked it in this stew. It added a nice tanginess.
Friends & Family
[email protected]This stew is perfect for a crowd. It's easy to double or triple the recipe.
big foot
[email protected]I love that this stew can be made in one pot. It makes cleanup a breeze!
PRINCE Rahman Orakzai
[email protected]This stew is a great way to get your daily dose of vegetables. It's packed with escarole, tomatoes, and onions.
Frank Vasquez
[email protected]I'm a big fan of Mediterranean cuisine, and this stew is a great example of why. The flavors are bold and vibrant, and the ingredients are all so fresh.
Chinonso Chinonso
[email protected]This stew is so flavorful and satisfying. I love the combination of textures from the beans, escarole, and feta.
Muwonge Badru
[email protected]I love the simplicity of this stew. It's a great weeknight meal that doesn't require a lot of effort.
euphoria bunny
[email protected]This stew is a great way to use up leftover beans and greens. It's also very affordable to make.
Edit Eesiemoghie
[email protected]I made this stew for a potluck and it was a huge hit! Everyone raved about the flavor. I'll definitely be making it again.
Kigongo Walus
[email protected]This stew is so hearty and comforting. It's perfect for a cold winter night. I especially love the addition of the olives. They add a nice briny flavor.
Richard Walton
[email protected]Quick, easy, and delicious! I had this stew on the table in under an hour, and my family loved it. The leftovers were even better the next day.
Apu Kumar
[email protected]I'm not usually a fan of escarole, but this stew changed my mind. The slight bitterness of the greens was perfectly balanced by the creamy feta and salty olives. I'll definitely be making this again!
Alunamida Lulu
[email protected]This stew was a delightful journey for my taste buds! The combination of navy beans, escarole, feta, and olives created a symphony of flavors that danced on my tongue. The broth was rich and savory, with a hint of tanginess from the tomatoes. I'm def