The Washington Post

White Bean Stew With Garlic and Rosemary and Radicchio-Apple Salad

White Bean Stew With Garlic and Rosemary and Radicchio-Apple Salad 4.000

Scott Suchman for The Washington Post; food styling by Diana Jeffra for The Washington Post

Nourish Feb 25, 2021

For this meal-in-a-bowl, a crisp jewel-toned salad of radicchio and apple provides a stunning, contrasting crown for a warm, rosemary- and garlic-infused white bean stew. It’s very weeknight-friendly, as the stew relies on canned beans and comes together quickly — although you could certainly use beans you have already cooked yourself from dry. Use vegetable broth to make this dish vegan.

Active time: 15 mins; Total time:30 mins

Make Ahead: The bean stew, without the salad, may be made up to 3 days in advance and refrigerated until needed; rewarm over low heat with a splash of water or broth, if necessary.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; each serving is a generous 1/2 cup of stew and about 1/2 cup of salad

Ingredients
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, sliced
  • 1 teaspoon chopped fresh rosemary
  • Two (15-ounce) cans no-salt-added cannellini beans, drained and rinsed (3 cups cooked beans)
  • 1 cup low-sodium chicken or vegetable broth
  • One (1/2-by-3-inch) strip lemon peel
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 2 cups thinly sliced radicchio
  • 1/2 unpeeled small green apple, cored and cut into matchsticks (about 1/2 cup)
  • 1 teaspoon fresh lemon juice

Directions

In a medium saucepan over medium-low heat, combine 2 tablespoons of the oil and the garlic and heat until the garlic starts to sizzle lightly. Reduce the heat to low and cook, stirring frequently until the garlic is golden but not brown, 5 to 7 minutes. Stir in the rosemary, then add the beans, broth, lemon peel, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Raise the heat to high and bring to a boil.

Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and mashing some of the beans against the pot with a spoon to thicken the liquid, until the mixture is thick and saucy and the ingredients have melded, about 10 minutes.

When ready to serve, in a medium bowl, toss the radicchio and apple with the remaining oil, the lemon juice and the remaining salt and pepper.

To serve, spoon the stew into shallow bowls and top with a generous mound of the radicchio-apple salad.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per serving: 307


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 207mg 9%

Total Carbohydrates: 39g 13%

Dietary Fiber: 9g 36%

Sugar: 3g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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