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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Kanyike Paul
[email protected]I made this stew in my slow cooker and it turned out perfect. It's a great way to have a hot meal ready when you get home from work.
Haira Haira
[email protected]This stew is a great way to use up leftover escarole. I always have a bunch of escarole left over after I make salad, and this stew is a great way to use it up.
Jacob Hutchison
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids love the escarole and beans in this stew.
Im_problem
[email protected]I made this stew for a potluck and everyone loved it. It was a great way to share a delicious and healthy meal with my friends.
Sana fiaz bajwa Sana fiaz
[email protected]This stew is a great way to use up leftover beans. I always have a bunch of beans left over after I make soup, and this stew is a great way to use them up.
Garaad Cilmi
[email protected]I've made this stew several times and it's always a hit with my family. It's a great comfort food for a cold winter day.
Antonio Gaither
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids love the escarole and beans in this stew.
Jane Nyirenda
[email protected]I'm not a big fan of escarole, but I really liked this stew. The escarole was cooked perfectly and it didn't have a bitter taste.
Tarek Zia
[email protected]I made this stew in my slow cooker and it turned out perfect. It's a great way to have a hot meal ready when you get home from work.
Haseeb Raja
[email protected]I love that this stew is so versatile. You can add or remove ingredients to suit your own taste.
Namkha TWangchuk
[email protected]This stew is a great way to use up leftover escarole. I always have a bunch of escarole left over after I make salad, and this stew is a great way to use it up.
Kenneth Murray
[email protected]I made this stew for a potluck and it was a huge hit! Everyone loved it.
shaon shaon
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The escarole and beans are a great combination, and the feta and olives add a nice touch of flavor.
Shankar Shrestha
[email protected]I've made this stew several times and it's always a winner. The flavors are amazing and it's so easy to make.
gilbert rubio
[email protected]I love this stew! It's so easy to make and it's always a hit with my family and friends.
Rana moneer
[email protected]This stew is a delicious and hearty meal. The escarole adds a nice bitterness that balances out the sweetness of the beans and tomatoes. The feta and olives add a salty and briny flavor that really makes the dish sing.