Cookbook author Sarah DiGregorio adds depth and heat to her hearty white bean stew by adding harissa twice: first for the long simmer in the slow cooker, then at the end, to finish the dish with some bright heat.Slideshow:More Hearty Stews Recipes
Thoroughly delicious. Beans were closer to 5-1/2 hours, but everything else checks out.
To the person previously asking about harissa, you want harissa paste, not powder. It's a mix of peppers, olive oil, garlic, and other flavorings, most often found in jars (8 oz. or so) and sometimes in tins.
I would like to know if you use Harissa powder? I have never worked with that before. Thanks!
这是最美味的东西s I've made. Semi-work intensive but soooo worth it! I did not use a slow-cooker but instead soaked the beans overnight, then did the onion-garlic-tom paste etc in a Ducth oven and added the soaked beans to that, simmered for two hours (maybe one and a half) and added the yogurt and parsley and preserved lemon at the end. DO NOT SKIP the preserved lemon! Amazing. Also paired great with Cote du Rhone.
I have never used harissa, but bought some recently hoping to try. The package is only .3 oz and wasn’t cheap. I see this recipe calls for MUCH more than that. I assumed from the small package it must be very spicy. Confirming that the amount is almost 1/3 cup?
Comfort food that's healthy! So much flavor too. I love the subtle heat of the harrissa cooked in then the tang of using it as a condiment topping along with the bright preserved lemon. The tumeric yogurt I was suspicious of but adds a nice rich coolness and touch of exotic. So warming on a cold winter's day. I had it for lunch and supper!
Could the cook time be cut down by soaking the beans overnight? and/or using canned beans?
This was absolutely delicious! Will absolutely make it again. Mine was ready in 5 1/2 hours.
