Harrisa White Bean Stew with Turmeric Yogurt

The keys to the brilliance of this recipe are the harissa paste and preserved lemon. Harissa is a spicy, fragrant red pepper paste found in North African cuisines. Lemons preserved in salt add pops of springy, brightness and salty satisfaction. This combo of spicy heat and salty really lights up your taste buds. For less heat, reduce the amount of harissa in your first addition.

Recipe & Image Credit: Cookbook author Sarah DiGregorio via Food & Wine 

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

1. 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.

2. 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.

3. 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.