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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 

January 2017


Credit: © John Kernick

Recipe Summary test

30 mins
6 hrs 45 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.