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White Bean and Rapini Stew + Harissa Spice and Dark Chocolate

White Bean and Rapini Stew + Harissa Spice and Dark Chocolate – adapted from NYT Cooking
Makes 4-6 portions



2 Tbsp oil (I used refined coconut)

5 garlic cloves, minced

2 tsp harissa powder

2 tsp cumin, ground

1 tsp smoked paprika

1 cup of dried white beans, cooked or 2 cups pre-cooked white beans

4 cup stewed tomatoes or three fresh tomatoes

2 cups broth

30 g dark chocolate (I used Cocoa Camino – vegan)

½  bunch rapini , washed and cut into 2 inch pieces

Salt and black pepper


Optional Garnishes: Lime, cilantro, scallions, sour cream, garlic sauce, hot sauce, or jalapeños




Heat oil in a large pot over low heat. Add garlic and cook for 3-5 minutes, until starting to turn golden brown.

Add harissa , cumin, and paprika, stir, and cook for another 3 minutes.

Add stewed tomatoes, and broth, increase heat to high and bring to a boil.

Reduce to medium heat, add in chocolate, and simmer for 30 minutes.

After 30 minutes add white beans and cook for another 15 minutes. Add salt and pepper to taste.

Add rapini, stir, and cook for another 5 minutes or more if you like your greens more tender. Again, salt and pepper to taste.

Portion into bowls and top with any optional garnishes (listed above).

Serve warm. Enjoy!

Freezes well.

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