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Bon Appétit

Spicy Beans and Wilted Greens

4.0

(171)

This image may contain Cutlery Spoon Plant Food Produce Vegetable Bean and Lentil
Photo by Ditte Isager

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Recipe information

  • Yield

    6 Servings

Ingredients

¼

cup plus 1 Tbsp. olive oil, plus more for drizzling

4

anchovy fillets packed in oil, drained (optional)

4

chiles de árbol or 1 tsp. crushed red pepper flakes

4

cloves garlic thinly sliced

1

large onion, thinly sliced

4

celery stalks, finely chopped

1

sprig rosemary

Kosher salt and freshly ground black pepper

1

Parmesan rind (optional), plus shaved Parmesan for serving

1

pound dried white beans or chickpeas, soaked overnight, drained

1

bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped

1

bunch large flat-leaf spinach, trimmed, coarsely chopped

4

cups trimmed arugula or watercress, divided

2

teaspoons fresh lemon juice

Preparation

  1. Step 1

    Heat ¼ cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

    Step 2

    Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.

    Step 3

    Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.

    Step 4

    Toss remaining arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.

    Step 5

    DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

Nutrition Per Serving

Calories (kcal) 1030 Fat (g) 76 Saturated Fat (g) 11 Cholesterol (mg) 15 Carbohydrates (g) 85 Dietary Fiber (g) 24 Total Sugars (g) 11 Protein (g) 26 Sodium (mg) 1730
Explore Bon AppétitStewSoups and StewsWhite BeanBeanVegetableChickpeaKaleLeafy GreensMustard GreensFallWinterOne-Pot MealsMainGluten-FreeNut-FreeVegetarianSimmerDinner
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Reviews (171)

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  • I’ve been making this recipe since it was published in the magazine. My daughter adores it and I love the satisfaction of making something so rich in flavor out of 8 cups of water and aromatics. It truly demonstrates the alchemy of cooking. I often sub Worcestershire for the anchovies out of convenience, tinker with the amount of garlic and veg… it never disappoints. This is my love letter to this recipe, lol. Thank you Alison!

    • MissLissa

    • Florida, and still make soup! Even in the summer!

    • 1/4/2023

  • So yummy. I will add more garlic and a bit more anchovy for my next. But this is really yummy. Very satisfying for a new vegetarian.

    • Anonymous

    • Nyc

    • 2/25/2021

  • Made this according to instructions, and it surprised me in a good way! Shouldn't have though, because I trust anything Alison Roman. The anchovy, pepper, and parm rind added juuusst enough richness and flavor. Perfect for a quarantine lunch!

    • clairej

    • San Diego

    • 4/27/2020

  • I was looking for a beans and greens recipe and came across this, and followed @cokes609's suggestion to add a little pork, so I cooked the beans with a ham hock, which gave it just the right amount of richness and smokiness to take it up a notch. Next time I might go even heavier on the crushed chilis.

    • nczippy

    • Mount Rainier MD

    • 4/14/2020

  • Good recipe but I transformed it from a said to a main fish by adding a pound of chipped smoky bacon! I'm not even a bacon freak like that but the recipe was sorely missing fattiness. It ended up really good. I was skeptical of the anchovy but it did give it a nice little "what is that" funk. It reminds me of some collard greens I've had in the past and it makes me think that that's the secret ingredient.

    • Cokes609

    • Philly

    • 1/21/2020