Category: "Ninja Speedi Quick Start Guide & Recipe Book"
Spicy white bean stew with broc rabb — Ninja Speedi
Source: Alison Roman's recipe
Ingredients
- 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
- ¼ cup olive oil, plus more for drizzling
- 1 medium red or yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 to 3 tablespoons harissa paste
- Three 15-ounce cans large white beans, such as cannellini, butter or great Northern, drained. Try a mix of all three if you can.
- 4 cups vegetable or chicken broth
- 1 preserved lemon, thinly sliced, or 1 fresh lemon, halved, for squeezing
- Mix in 1 cup of chopped parsley, leaves and tender stems
- Serve up, sprinkling each bowel with some crumbled feta or other salty cheese, such as queso fresco or pecorino.
Method
- This recipe does not use the crisper tray.
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside.
- Set Speedi to sear/saute Hi5. You will maintain this heat for the whole cooking process.
- Cook onion in pot with ¼ cup of olive oil the until onions are transparent.
- Add garlic, and pepper. Stir occasionally until the garlic and pepper are fragrant, 1-2 minutes
- Add harissa paste and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Take 1/2 cup of the white bean mixture and mash them in a bowl.
- Add mashed and whole beans to the pot.
- Add the broth and reserved broc rabb stems. Bring to a simmer and cook for ten minutes.
- Add brocc rabb and preserved lemon (or lemon juice). Stir. Cook 10 minutes or until the greens are wilted.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with crumbled feta and parsley, and with sliced, hard-boiled eggs, if you like. Drizzle on some more olive oil.
Notes
2002-02-20: This is my first attempt at this recipe, and I made the following changes.
- I'm cooking for Julie, who does not like bitter greens, so I used broccoli instead of broc rabb. Yup, I did chop the stems up into quarter-inch rounds. Yes, in step 9 I added the sliced broccoli stems since they take time to cook, and then in step ten I simmered an additional 10 minutes so that the broccoli crowns were fork tender.
- I didn't have harissa paste, so instead I used two tbsp of ground harissa and three tablespoons of tomato paste. Alternatively one could use 3 tbsp of tomato paste plus red pepper flakes to taste.
- The store didn't have butter beans, so I substituted a can of garbanzos. When I did the mashing step, I didn't include the garbanzos, just the white beans.
- This came out good the first time.