Alison Roman's Spicy White Bean Stew | NYT Cooking

[@SageMacBunny]

UGH YESSS I've missed Alison so much! After searching on KZbin, I realized that I've watched all her videos and was really itching for another one. Am I addicted to her videos? Yes. Absolutely. Without a doubt.

[@dougauzene8389]

You & Me Both...Enjoy her 'in the kitchen with her' realism'...outfit, hairdo, attitude... ;-)

[@jerseyshoremm]

SageMacBunny same!

[@missydiamond9310]

She’s the best

[@kaiju_k5042]

started saving them all to a playlist for easy access, anytime she has a new one it makes my day haha

[@talkpretty4109]

Same

[@h2ocsiren]

So, I made this recipe, but I stopped before she made it into a stew and I added spinach. THIS IS AMAZING!!!!! I recently went vegetarian, and this has been my favorite meal to make over brown rice. This recipe has solidified my love for beans ❤️ Thank you!

[@dicedrice7216]

I appreciate that Alison consistently produces fabulous meals in such a compact kitchen, and without a lot of small kitchen appliances. Some shows make it feel as though you need a huge kitchen and a wide variety of kitchen tools.

[@jibranali8429]

Cos it's relatable to a lot of us v all work in limited spaces

[@dennishandel490]

Totally appreciate the lovingly light attitude in Allison's presentation. It's forgiving enough to inspire creation.

[@newguyntown]

I love this lady. I need a whisper of her everyday in my life. Period.

[@holasarrita]

I love that she always talks about toasting spice in oil/fat. An old roommate of mine taught me this trick years ago and you get so much more from your spices when you do this method

[@howieschwartz2110]

You have so much personality that I am compelled to watch you cook. And I have not screwed up any of your recipes. Keep it up. You are the best.

[@embification]

I made this and it turned out to be fabulous! I substituted with kale, since I shopped at the budget grocery store this week. Also just used tomato paste with LOTS of red pepper flakes. In lieu of preserved lemons, just used lemon zest and juice. Added the extra olive oil at the end, as well as feta. Scrumptious! Way better than I was expecting based on "beans and kale"

[@johntyy88]

Why am I addicted to her videos? I literally watched almost every video because the recipes are easy and use ingredients I mostly already have or are not expensive. Better than requiring me to buy a special ingredient that costs $20 and I’ll never use in another recipe.

[@mtmagicmarkers126]

I’d watch her even if I didn’t like what she was cooking, she just so fun and sassy.

[@TheDam1776]

Hello all, I'm a former New Yorker living in Arizona. I still subscribe to the NY Times, despite not living in NY for 20 years. Thank goodness I do, because otherwise I might not have discovered Alison Roman and this recipe! This stew is possibly my favorite thing. Thank you Allison and I love watching your videos. We need more of them now that we're all quarantined for the 2020 COVID-19 pandemic.

[@eunicegarcia6152]

Is it weird how I love the way she transports ingredients?? So satisfying! 🙂

[@Lyn-no1ci]

I am so obsessed with this recipe. It is so quick and easy to make. I have been topping with Greek yogurt and I cant get enough. I also used lima beans as one of my three beans the other day for a firmer texture and YUM. I also use kale and just pack it in there with a ton

[@ritaarabyan272]

I have made this 3 times in the span of the last three weeks and I'm about to make it again. I love love love it!!! I have made so many people try it and they all love it! I have not had an appetite or particular interest in the same old foods lately, but this is so amazing. I have such a big appetite for this and I cannot wait to keep making and eating it!!! So goooood!!! I substitute: harissa paste for her recommended tomato paste and red chili pepper, the preserved lemons for regular ones, I put cilantro and kale instead of parsley and broccoli rabe, and use white lima beans (I think), and I love it! Its fabulous! I sometimes eat it with cheese. But it does not need anything extra like bread or meat, its so filling and so good! I highly recommended you make!

[@kaiju_k5042]

sounds delicious, how lovely

[@veronicauddsten4102]

Have made this on multiple occasions because it is delicious and have had several family members ask me for the recipe. This dish is definitely a keeper 😍

[@lilacfunk]

So... I love Alison roman. I made this soup and it was so yummy. I did have to make some substitutions. I couldn’t find harissa here and I don’t know where the heck to get preserve lemons here. But I had a Harissa spice mix. I roasted a half a bell pepper with some garlic and blended that with some olive oil and Harissa spice to make a delicious paste. Made the rest of the soup. Used baby spinach for the greens. Yum. The next day I tried to refresh the soup by add roasted cauliflower flower and I basically turned into a gas bomb 💣

[@nancytrobaugh1424]

I can watch Alison cook all day! She is witty, funny and creates some fabulous dishes!! More please!! She is why I subscribed to NYT Cooking

[@louisegorski4299]

Par boiling broccoli rabe 1st takes away a lot of the bitter taste - trust me it really does! Italian grandmothers know best - I cook with it every week and have tried to skip the 4 minute boil (cause it adds yet another step!) but always too bitter when I skip!

[@forunlawfulcar-nalknowledg1081]

Louise Gorski yes!!! Parboil and you’re good.

[@karencallen4897]

The bitter taste is what she is going for combined the hot and creamy.

[@Fragrantbeard]

I love the bitterness of the raab!

[@amandac7270]

Some advice to the people in charge: upload on Babish/Epicurious/Bon Appétit upload days and around the same time. They all upload their videos at the same time and if not very similar schedules. The reason why I’m saying this is because once people are done with a Babish or BA episode, most likely NYT Cooking will pop up in their recommenced feed and you’ll reach SO many more people. I’m sure there’s a good reason that you guys upload at rush hour on a weekday but I promise you, you’ll get so much more traffic on a Tuesday or Thursday morning when the other cooking videos come out. I’m sure you’re thinking “why’s this girl so obsessed with us?” I totally am and I love this channel and I want a more steady upload schedule and if the demand is there, I’m sure I’ll get more uploads and we’ll all be happy. Also where should I send my resume?

[@Lis.H.]

Damn that's a great content marketing tip!!

[@elladuwell6579]

You're doing such good work! Thank you! Get us those vids!! ❤️❤️❤️

[@knittingdoula]

#hustle Get it, girl.

[@jibranali8429]

It's good to see that your kitchen is a normal practical kitchen, not what v watch at instagram

[@chloeryan2575]

I just made the original stew for dinner again two nights ago and have been thinking about when I’ll get to make it again, lol. Now I can make this instead! LOVE Alison Roman! Thank you for a video that made me laugh (and made me very hungry) after a hard day.

[@rickmiletic1376]

I was skeptical ("Enough with the bitter"), but I made tonight and it was so much better than I expected, including the original stew, also not really bitter. So delicious, with so much flavor, and I loved the white beans so much more. I used a Harissa that was in my local store (Harissa Du Cop Bon), and, whoa, so spicy. Totally cleared my sinuses. #TheBetterStew

[@narimansaidane6129]

Alison Roman you have harissa as a staple pantry???? Girl you’re Tunisian through and through LOL love this stew recipe very North African inspired with the preserved lemons and olive oil!

[@yaskzoo]

I'm Tunisian, and seeing Harissa as an ingredient in this recipe made me so happy

[@samannadir6860]

She gives no credit to the ethnic ingredients,she's a loser

[@Becky0494]

@@samannadir6860 so every “ethnic” ingredient that every chef uses in a video, recipe, whatever needs to have a separate acknowledgment of what it is, where it’s from, what it’s used for, who came up with it, etc.? Might as well give a short lecture on each ingredient before the recipe actually starts while you’re at it! 🙄

[@josie3221]

@@samannadir6860 it is already assumed that people will understand that harrisa is an ethnic ingredient. This isn’t a history lecture, it’s a cooking tutorial.

[@deewidya2044]

She's like my fav girl, Rachel Khoo "the little paris kitchen" loving her small apartment n tiny kitchen, now moving to the USA found allison on my KZbin and again .. loving the kitchen, oh how I love tiny kitchen 😍 grow up in a country with tiny kitchen n seeing both cooks is homie 🥰😍

[@kaiju_k5042]

love Rachel as well, agreed

[@Pammellam]

Alison, dear, you are wonderful. Keep cooking, keep making videos. You are a charmer and make the BEST food ever!

[@flash-gz1hu]

I love the realness of tiny nyc kitchen. Keeping it real

[@Wilddornrose]

I made this with butter, cannelloni and soy beans, Savoy cabbage, black salsivy root and some coconut milk for creaminess. And I used half a preserved lemon I made myself. Delicious

[@BethGrantDeRoos]

Being plant based we grow and eat a lot of kale, and broccoli rabe and to make them less bitter simply massage with some olive oil which breaks down the enzymes in the leaves. Also invest in either a stove top pressure cooker or an Instant Pot and buy dry beans and cook your own. Not only do fresh cooked beans taste better but most cans are not recycled, but end up in land fills.

[@lucaseller1052]

First time I watched her video, because I'm making this dish tomorrow. I have to say, I looove her personality! Cheers to stew.

[@MyEyesOnU]

I just made this. Simply easy, delicious and so satisfying. It's a complete meal. I added more lemon to make it more lemony. Plus I added green peas.

[@melaniescho]

I could keep on watching her cook forever...

[@karenkaren3189]

I only work part time now.....weekend night shifts ( I am a nurse). I just made a batch of this to bring to my friends at work. Also made some orzo and roasted butternut squash to accompany it.

[@karenkaren3189]

My friends at work LOVED the white bean stew. Cooking your gorgeous food for my loved ones is a great joy to me,

[@kushiro123]

She is Love of Life kind of energy. Love you Alison.

[@cindyb8775]

Love this girl! I'd watch just for her personality!

[@privateprivate1933]

I finally tried this recipe but could mot fond Harssa. I used Sofrito and added crushed red pepper because I love spicy hot food. I used Red Chard and Dino Kale and homemade veggie broth and addeded baby white potatoes that i cut into big cubes So dang delicious, You ROCK! I did add toasted pine nuts and avacado on top. Thank you!

[@dougauzene8389]

Welcome Back, Grrl...Missed Ya! Goya Beans Best Beans...Get Me on That Newsletter...Love Watching You Narrate & Cook...Nice Outfit, Btw! ;-)

[@samiatasnim8601]

Same here

[@georgGeiloMat]

This one with kale is better than ‚the stew‘ - beautiful dish with so much depth and still so healthy ❤️

[@patrickadams7120]

Welcome back you've been missed,i will be giving this a go and it looks so easy to make. I have a challenge for a new stew make one with Gochujang....Korean hot red pepper paste i am literally addicted to this stuff and i want something to eat other than Dakbokkeumtang

[@sharicemorris3101]

I'm so excited that I got this video notification I missed Allison soooooo much.... I was having such a bad day ND this just gave me the 1st smile of the day❣️❣️❣️🤣

[@susannorton3278]

Even better than the original Stew, IMO. The harissa and preserved lemon adds a wonderful extra zinginess.

[@andreaorbzy31]

I actually love this one way more than the original stew, it’s sooooooo good!

[@lss714]

There is room in my heart for two stews. And more!

[@kB-wz1zb]

I just made this. This is so amazingly good. This dish is going to be on repeat. Thank you!

[@moriahguidry2873]

I, too, identify as a bean lover.

[@carlamendez6590]

Beans are my ultimate comfort food.

[@lisanow6856]

I made this last night--the broccoli rabe in this dish is wonderful! I wasn't sure how it would translate, but it was perfect with the harissa. Looking forward to eating more for lunch today. Thank you!

[@jhonadavid]

Absolutely adore your presence, and your genius ways of incorporating lemon - I made the lemon red onion chickpea thing last night! Mind blowingly tasty (and complex) who knew?!

[@riobrasilsambashowssambist1453]

7:37 basically it went from soupy to stewy? It only thickens alone? I Was going to blend together some of the garbanzo /potato /w water to make a creamy base

[@evelynbaron2004]

Both my parents were foodies and honoured the food they brought with them to North America. My Dad translated a serbo-croatian cookbook for my mum and so many stories about his inspired creations also making unholy messes in the kitchen because guys don't clean up -- We had a house in Istria when I was young and I fell in love with pasoulj so similar to what you're doing in this video; I watched innumerable videos in a language partially understood, remembered from childhood; short answer -- no set rules this is pretty much it. I'm vegan so olive oil works for me instead of traditional bacon fat which was cured but not full of sulphites; bitter greens fantastic get over it people; totally loved this. A side bar on food in the Balkans; harissa from the middle east just as likely to appear as palachinkas from Hungary which are essentially French crepes; or spanokopita from Greece with a different name. Love it all.

[@victoriajerde5662]

This dish looks so amazing. Anything colorful, spicey, and topped with cilantro is the t*ts.

[@jerseygrl5]

Made this for dinner tonight, we loved it. If you like brocolli rabe aka rapini you will enjoy this! I didn't have harissa so used Trader Joe's Italian Bomba Hot Pepper Sauce (fermented crushed Calabrian chili pepper) I added a little tomato paste.

[@lisamoran5337]

Love the videos! Made the stew. It was to die for. Used spinach but next time I’ll use chard. You had preserved lemons in your refrigerator, do you preserve your own?

[@craigdwillia]

I've just discovered you, and now I'm obsessed. I've watched four videos, starting with THE STEW, and not only are these amazing recipes, but I love your silliness so much. Beeping along with the cars was my favorite part of this recipe. And the winks!

[@noviceguy2]

WOW! Everything came together fantastically! I did add some tamari, and a bit of coriander powder - but the lemons, cilantro and feta at the end made me think I was gilding the lily too vigilantly - like I am often likely to do. And yes: she is SO fan to watch swirling and chopping in her small sun strewn kitchen! I am a new convert.

[@aerosmithsrinivasan8138]

I made it today and it was absolutely delicious. Just as good as “The Stew” 😂 but totally different. I used Tuscan kale instead of broccoli rabe coz that’s all I had at home 🤷‍♀️. Highly recommend.

[@Channotek72]

I’m honestly so excited to try this StewPoint0 lol. Alison’s food can be so simple and quick for weeknights and yet packs so much flavour and interest, and I think that’s why the internet’s fallen in love with her

[@alexpoulson4129]

I just watched all of her videos several times. Now I need to buy all her books. I love her. I feel like a stalker.

[@derekantill3721]

Alison gives us good recipes and makes them entertaining as well!. Thank you NYT.

[@baileygilbert3261]

fishing for a dinner out of the remnant of my last trip to the market, i had beans, onions, garlic, and some kind of delicate small green. This recipe came across my feed and i just went for it with what i had, and this is phenomenal. Probably not an exact replica of what you made here, but the beans were spicy and flavorful, the stew was rich, and pouring it over the delicate greens offered that perfect wilted texture. Thanks for a great recipe, i'll be buying up all the real ingredients asap to try it out for real.

[@nenonxo1951]

Am i the only one here who friggin loves this girl 💞

[@nancyismyname]

Nenonxo well you’re basic and you’re white....you’re kinda her target audience

[@chloeryan2575]

Please do a video for the caramelized shallot pasta!

[@Mehr_Monga]

She did, i just came here from that video.

[@suetoronto9993]

thank you for sorting out the creamy and bitter...spot on!

[@ThomasLangston]

Made this and just finished my last bowl a couple of days later. A whole preserved lemon overpowers the dish and makes the leftovers taste bitter even after sitting in the fridge. A fresh lemon for a little zest and juice would probably have been much better.

[@RSkies]

Could you swap the Harissa for Ras el hanout? I'm so glad YT recommended this vid to me! I love all the things in the stew, and I love your energy.

[@jdwoods2008]

I think that would be delicious. Different, but as she said, this video is meant to guide us to use our own favorite ingredients or what we have available to create a delicious stew.

[@jdwoods2008]

Sriracha is a decent substitute for harissa if you can get that.

[@glass_slipper9149]

what’s the brand of harissa shown in the video? the blue container

[@gypsysnickerdoodle4354]

I wanna see her work through a Quarantine Pantry List

[@KayAnn2121]

This stew is delish! I just made it with substitutions. Baby spinach instead of broccoli rabe. Chili flakes and tomato paste instead of harissa. And lemon juice instead of lemon preserves. Even my third can of beans had navy beans instead of a butter beans. Yet the stew came out really great. I feel like it tasted as close as it could to the original. The lemon and feta cheese provided a nice kind of bitterness that added depth.

[@sharir.878]

A natural " largess" ingredient gourmet! Cooking is an art when watching her do it.

[@jdwoods2008]

This is similar to my very non-traditional chili recipe as far as the base and seasonings, except I use black beans, kidney beans, and kale for the main ingredients.

[@kechuju]

I LOVE LOVE ALISON ROMAN

[@mclark1016]

Absolutely love you and your recipes found you this past thanksgiving and I’m obsessed Please think about getting a snap chat too! Of like your grocery trips We can see your regular life I can tell thru your videos you’re hilarious and awesome in your everyday life

[@MOUNTAIN.AM.I]

MORE PLEASE!!! MORE ALISON

[@stephenzerospace2864]

I love your translucent orange collander. Can you tell me who makes it?

[@fedaalsanonah]

Here is a crazy idea, you're in New York City and ethnic, mom and pop shops are like a subway ride away. Do not buy your Harissa from WFM!

[@josie3221]

So we’re asking people to go on a separate grocery trip just for harrisa? Besides this video is for more than just New Yorkers.

[@OriginalGabriel]

So, I should fly across the country to buy Harissa? Personally I'm more upset at the support of Goya, who's CEO furthered Trump's lies at CPAC

[@esky1365]

@@OriginalGabriel this video is from January 2020 and the goya/trump thing happened on July 2020. Alison is talented but I don't think she can time travel.

[@mikel27180]

Here's an idea, don't tell people what to do.

[@r4z0rbl4de]

I just made this but used a leek and pak choi instead of broccoli rabe or kale. It is totally delicious!

[@TheLouisa10]

Super! Thank you Alison!!I enjoy cooking, and especially LOVE making stews. They're fun and never fail. Looking forward to trying your recipes!

[@mariaschwartz447]

Calabrian chili in oil . Marvelous!

[@margheritak5489]

She's FANTASTIC and super funny 😂🤣🤣

[@1976DSCH]

How fun is this woman? The recipe was amazing and easy to follow.

[@jeanneamato8278]

This is a keeper! You are so utterly charming. I’ve found that Americans tend to drizzle olive oil but folks in Mediterranean countries POUR it on.

[@hamburger1]

Yay! I loved playing with harissa heat. I had some leftover finish the jar Union Foods Brand chili sauce which is salty funky, some really commercial Sun Lion harissa which had a lot of cumin kinda flavor and then a bright sweet and spicy jar of Mina. Mixed with the caramelized onions and garlic, I felt like a chef. Also, I will take the suggestion and just make the spicy beans as a side dish. They were super tasty

[@ay3218]

Oh some Maraş Biberi (Allepo pepper) would so go well on top of this! Allepo pepper is a great seasoning on top legume meals!

[@gregorymoats4007]

ay3218 indeed. And I stumbled upon a middle eastern market that knows how to get Syrian Aleppo:))

[@Ukepuke95]

Amazing recipe. Thank you for this 👏👏

[@melindahuntley9873]

love your videos, my husband makes the best beans with just a can of beans, lots of Indian curries and of course fried onions, ginger et and a tomato and then he squeezes lots of lime on top, yum

[@SorayaZiziArtist]

You can Blanche the broccoli rabe to get rid of the bitterness. 😀 Stew looks so delicious 😋

[@ThizzlainyaTwizzla]

I've recently discovered Allison and I believe I'm in love now🤣💛

[@shannonjunior215]

Alison, I want to be your friend!! Thanks for produciong vegetarian recipes that even my parents will eat and love . . .

[@roxanalfonso7865]

May I ask where you got those beautiful bowls and utensils ? They are soo nice!

[@barbaragoodsell5091]

Love this! Will be making soon!

[@pattyreyesfranklin9828]

I’ve made this twice and it is so delicious. It is now a family favorite. Thanks and love the video.

[@Ferrante1]

Alison is just so good and relaxing to listen to. Great recipe, too. Looking forward to seeing more uploads with her:)

[@andreamariapohl1611]

When you start making merch for your channel, I am here for the 'onion to meal' - memory game!

[@derekantill3721]

Cooked this recipe today. Gave it the full works, a really delicious and healthy dinner. Just went a bit OTT with the Harissa!

[@youllthinkofme2011]

Love how it's a method, not so much a recipe. Personnally when I'm out of inspirations I look at cooking videos. Thank you for getting out of my funk

[@cho7879]

if you ever get a pet, I beg you to name it Stewie

[@muibehn]

Not Anchovina?

[@jerrycratsenberg989]

Compared to THE STEW, I found this recipe to be very bland. Yes, I did season at every step. I added a couple of more tablespoons of harissa (one of the brands that you featured that I did have in my "pantry"), one finely diced Indian long green chili, the carefully minced zest of one lemon, and an 8 ounce can of tomato sauce. The STWO became much tastier and much better balanced. I did not want the flavor to be dependent on all of the suggested garnishes and condiments at serving time. Thanks for the starting point!

[@sonulamba5764]

I totally agree with respect to the bland part. I also seasoned at every step and added more harissa and even the tomato sauce. Felt exactly the same way.

[@jo-clairecorcoran5783]

Harissa powder works with tomato paste. Can’t find Harissa paste locally but can get the powder.

[@StinaBaby1221]

Amazingly, I have everything needed and I will be bingeing on this all weekend lol

[@dianakurland2500]

Do you use Kosher salt or sea salt; does it matter?

[@phyllisedmondson8517]

Missed you so much..Glad to see you..and thanks for the stew