This Herby Bean Stew is perfect on nights when you don’t have the energy for anything too fussy, but still want something home-cooked and comforting.
A thick, stewy one-pot wonder, this Herby Bean Stew is layers of flavor with plenty of opportunity to improvise depending on what’s in your crisper or pantry.
All hail the gloop meal. There’s something so wonderful about a thick, stewy bowl of beans, and sometimes, it hits a spot that only a bowl of gloop knows how to. Don’t let the beige fool you. Fresh parsley, basil, and lemon juice brighten this stew up enough to give it a lot of fresh flavor. It’s perfect for a cool spring night when you want something easy and comforting without being overly heavy or decadent.
The technique for this stew creates layers of umami flavor. I dry-sauté the mushrooms to concentrate their flavor, then build a light, velvety broth with aromatics, flour, and white wine. Canned beans and pearl couscous make it extra hearty and comforting.
This recipes works just as well as a weeknight dinner as it does for meal prep. Finish it with shaved Parmesan if you want a little extra richness, or keep it simple and let the herbs shine.
How to make this Herby Bean Stew
What you need
- Vegetables: Cremini mushrooms, yellow onion, celery, and garlic.
- Beans: I use cannellini beans, but Great Northern or navy beans also work.
- White wine: A dry white wine adds a nice flavor, but you can use water instead.
- Pearl couscous: This adds a bit of extra density to the stew, but you can use white rice or orzo.
- Herbs: Fresh parsley and fresh basil give it a light, herbaceous flavor.
- Finishing: Lemon juice and Parmesan cheese for extra brightness and richness.
How to make it
Cook the mushrooms in a dry pot until they release and evaporate their moisture. Add olive oil and continue cooking until deeply golden and slightly crisp.
Step 2: Build the base.
Add onion and celery and cook until softened. Stir in garlic and cook briefly until fragrant.
Step 3: Create the roux.
Add the remaining olive oil and flour, stirring continuously until lightly browned and nutty.
Step 4: Deglaze and simmer.
Whisk in the white wine until smooth and thickened, then add water and beans. Bring to a boil.
Step 5: Cook the couscous.
Reduce heat, season, and add pearl couscous. Simmer uncovered until tender and the stew thickens.
Step 6: Finish with herbs and acid.
Stir in parsley, basil, and lemon juice. Simmer briefly, then let the stew rest before serving.
Step 7: Serve.
Spoon into bowls and finish with basil and shaved Parmesan, if using.
FAQ
Can I skip the wine?
Yes. You can replace it with water or vegetable stock. The wine adds acidity and depth, but the lemon at the end helps balance things if you omit it.
What can I use instead of pearl couscous?
Small pasta like ditalini or orzo works well. If using traditional couscous, add it at the very end since it cooks much faster.
Can I make this vegan?
It’s mostly vegan! Just skip the Parmesan or use a vegan alternative.
Why cook the mushrooms without oil first?
This helps them release and evaporate their water so they can properly brown. This is what gives this stew its depth.
Will it thicken as it sits?
Yes. Between the flour, beans, and couscous, it will continue to thicken. Add a splash of water when reheating if needed.
Herby Bean Stew
Equipment
Ingredients
- 10 ounces cremini mushrooms (scrubbed, trimmed, and thinly sliced)
- 2 tablespoons extra virgin olive oil (divided)
- 1 yellow onion (peeled and diced)
- 2 ribs celery (trimmed and diced)
- 4 cloves garlic (peeled and minced)
- 2 tablespoons all-purpose flour
- 1 cup dry white wine (or use water)
- 4 cups water
- 2 (15-ounce) cans cannellini beans (drained; or use Great Northern or navy beans)
- ½ cup pearl couscous
- ½ cup Italian parsley (loosely packed and finely chopped)
- 1 cup basil (loosely packed and finely chopped; a few leaves reserved for garnish)
- 1 lemon (juiced)
- Salt and pepper to taste
- Shaved Parmesan cheese (optional, for serving)
Instructions
Sauté the mushrooms:
- Place a large pot on the stove over medium heat. Once hot, add the mushrooms and cook, turning occasionally, for about 5 minutes until they release their water. Continue cooking until the water evaporates. Once the mushrooms begin to stick to the bottom of the pot, add 1 tablespoon extra virgin olive oil and cook for an additional 5 to 7 minutes until golden brown and crisp around the edges. Season with salt and pepper.
Cook the aromatics:
- Add the diced onion and celery and sauté with the mushrooms for 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Brown the flour:
- Add 1 tablespoon extra virgin olive oil to the pot with 2 tablespoons of flour. Stir to coat the vegetables in the flour and cook for 1 minute until the flour browns and has a nutty aroma.
Deglaze the pot:
- Add the white wine to the pot and whisk continuously with the flour until smooth and thick. Add the remaining 4 cups of water and both cans of beans. Bring to a boil.
Simmer the stew:
- Reduce the heat to low and add salt and pepper to taste. Add the pearl couscous and simmer, uncovered, for 20 to 25 minutes or until tender.
Finish the stew:
- Taste the stew and add salt and pepper if needed. Add the parsley, basil, and lemon juice. Simmer for 5 minutes. Turn off the heat and let it stand for 5 minutes.
To serve:
- Spoon the stew into bowls and finish with fresh basil and shaved Parmesan cheese, if desired. Enjoy!
I can’t get enough of this stew – I made it 2 weeks in a row and am thinking of making it again. It is amazingly flavorful. I did add in Italian sausage and vegetable stock, and a touch more lemon juice since I didn’t have the wine. On the second try I used bok choy instead of celery, and am thinking of adding potatoes for the third try.
Ooooh, I love all those modifications! So happy you’ve been enjoying it!