Instant-Pot Harissa Bean Stew
Instant-Pot Harissa Bean Stew
Ghazalle Badiozamani/Instant Pot Miracle Vegetarian Cookbook

You could spend all day in the kitchen tending to a pot of homemade beans, or you could take a page out of Urvashi Pitre’s book (the new Instant Pot Miracle Vegetarian Cookbook, that is) and rely on your handy Instant Pot. This harissa bean stew starts with dried beans but takes only about an hour to make (and that includes the homemade harissa).

Harissa is a spicy chile paste native to the Maghreb, and once you try it, you’ll want to put it on everything. “Many harissa recipes use tomatoes or peppers,” Pitre writes. “I prefer my paste to be straight-up spice. Taste it once and you will find a million different uses for this lovely, spicy, versatile mix.”

Excerpted from Instant Pot Miracle Vegetarian Cookbook © 2020 by Urvashi Pitre. Photography © 2020 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

RELATED: Harissa and Honey-Roasted Carrots

6 servings + 1 cup harissa

Harissa

½ cup vegetable oil

6 garlic cloves, minced

2 tablespoons smoked paprika

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon ground caraway

1 teaspoon kosher salt

½ to 1 teaspoon cayenne pepper

Harissa Bean Stew

1½ cups dried 15-bean mix, soaked and drained

1 cup canned diced tomatoes

1 cup chopped carrots

1 cup chopped onion

1 cup chopped celery

1 to 2 tablespoons harissa (see above)

1 teaspoon ground turmeric

1 teaspoon kosher salt

½ teaspoon black pepper

2½ cups water

2 tablespoons apple cider vinegar

½ cup chopped fresh parsley

1. Make the Harissa: In a medium microwave-safe bowl, combine the oil, garlic, paprika, coriander, cumin, caraway, salt and cayenne pepper. Microwave on high for 1 minute, stirring halfway through the cooking time. (You can also heat this on the stovetop until the oil is hot and bubbling.)

2. Cool completely. Store in an airtight container in the refrigerator for up to 1 month.

3. Make the Stew: In the Instant Pot, combine the bean mix, tomatoes, carrots, onion, celery, harissa, turmeric, salt, pepper and water.

4. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at High Pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then perform a Quick-Release to release any remaining pressure.

5. To thicken the soup, puree it with an immersion blender or mash some of the beans with the back of a spoon. Stir in the vinegar and parsley and serve.

202 calories

1g fat

38g carbs

13g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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