Food Recipes Dinner Stews Harissa White Bean Stew with Turmeric Yogurt 5.0 (4) 7 Reviews 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 By Sarah DiGregorio Sarah DiGregorio Sarah DiGregorio is a James Beard Award-nominated journalist. She is the author of three books, including Adventures in Slow Cooking (2017). Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share The slow cooker turns out the absolute best comfort food. 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. Photo: © John Kernick Active Time: 30 mins Total Time: 6 hrs 45 mins Yield: 4 to 6 Ingredients 3 tablespoons unsalted butter 1 large red onion, finely chopped 5 garlic cloves, finely chopped Kosher salt 1/4 cup plus 3 tablespoons harissa 3 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 pound dried cannellini beans 2 large carrots, sliced 1/2 inch thick 3 thyme sprigs plus 1 1/2 teaspoons fresh thyme leaves 2 fresh bay leaves One 3-inch strip of lemon zest plus 3 tablespoons fresh lemon juice 2 teaspoons ground turmeric 1 1/2 cups full-fat Greek yogurt 1/2 cup finely chopped parsley, plus leaves for garnish 1/2 preserved lemon, pulp discarded and rind thinly sliced Directions In a large skillet, melt 2 tablespoons of the butter. Add the onion and garlic, season generously with salt and cook over moderately high heat, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes. Stir in 1/4 cup of the harissa and the tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in the cumin and paprika, then add 2 1/2 cups of water and bring to a simmer, scraping up any browned bits on the bottom of the pan. Transfer to a 6-quart slow cooker along with the dried beans, carrots, thyme sprigs, bay leaves, lemon zest and lemon juice. Add 1 tablespoon of salt and 3 1/2 cups of water. Cover and cook on high until the beans are tender, about 6 hours. Meanwhile, in a small nonstick skillet, melt the remaining 1 tablespoon of butter. Add the turmeric and cook over moderately low heat, stirring constantly, until it dissolves, about 30 seconds. Transfer to a medium bowl and let cool slightly, about 5 minutes. Slowly whisk in the yogurt until smooth. Season with salt. Discard the bay leaves and thyme sprigs from the stew. Just before serving, stir in the thyme leaves, chopped parsley and the remaining 3 tablespoons of harissa; season with salt. Ladle into bowls and garnish with the preserved lemon and parsley leaves. Serve, passing the turmeric yogurt at the table. Make Ahead The turmeric yogurt can be refrigerated for 2 days. The stew can be refrigerated for 4 days; gently reheat before serving. Originally appeared: January 2017 Rate It Print