Easy Apple and Bean Stew

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This easy apple and bean stew is spiced with rosey harissa and served with crispy apple slices. This is going to be your favorite savory apple recipe!

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This is such an easy and delicious fall stew recipe that requires so little effort but pays off with big, bold flavors!

Apples pair perfectly with the moderate heat of this harissa spice blend. This recipe uses apple two ways: in the stew and as a crispy garnish. If you find yourself bogged down with apples this autumn, this recipe is a must-try!

How to make this easy apple and bean stew:

This recipe is so easy to prepare! You can use any variety of apple in this savory apple recipe. Try it with Granny Smith, Cortlandt, Fuji, or Gala. If you don’t want it as sweet, stick with Granny smith. If you want sweeter undertones, do Gala or even Red Delicious.

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First, sauté onion and diced celery until lightly golden brown. Add diced, peeled apples. Melt butter into the pot and add the harissa powder. Once it’s fragrant–about 45 seconds–add white beans and toss to coat.

From there, simply add water, bring to a boil, and simmer for 30 minutes.

While the stew simmers, toss thinly sliced apples with oil and a bit of sumac (optional). Bake until the edges crisp up, about 20 minutes. Now, if you want true, extra-crispy apple slices, you’ll want to bake them low and slow for about an hour. This recipe does a quick bake at slightly higher temperatures to give you slices that are crisp and golden around the edges and soft in the center.

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Easy Apple and Bean Stew

This easy apple and bean stew is spiced with rosey harissa and served with crispy apple slices. This is going to be your favorite savory apple recipe!
4.28 from 11 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 306kcal



  • 1 tablespoon oil for frying
  • 1 onion peeled and diced
  • 3 ribs celery with leaves diced
  • 2 apples peeled, cored, and diced
  • 2 tablespoons butter optional
  • 1 tablespoon rosey harissa or use 2 teaspoons chili powder, 1 teaspoon sweet paprika, and a nip of cayenne powder
  • 2 15- ounce cans of great northern beans or any white bean, drained and rinsed
  • 5 cups water or vegetable stock
  • Salt and pepper to taste

Apple topping:

For serving:

  • Pinch of sumac optional
  • Minced parsley optional


  • Preheat oven to 325ºF.

Start the stew:

  • Heat oil in a wide pot over medium-high heat. Add the onion and celery and cook for 6–7 minutes until they just begin to caramelize around the edges. Season with salt and pepper.
  • Add the diced apples and cook for 3 minutes.

Bloom the spices:

  • Melt the butter into the aromatics. Once frothy, add the harissa (or spices of choice) and cook for 45 seconds until fragrant.

Simmer the stew:

  • Add the beans and toss to coat. Pour in the water or stock and bring to a boil. Season lightly with salt and pepper. Reduce heat and simmer, uncovered, for 30 minutes until reduced and thickened. Taste and season once more. Turn off the heat.

Bake the apple slices:

  • Arrange the apple slices on a baking sheet and drizzle with oil and use your fingers or a brush to lightly coat each slice with oil. Sprinkle with sumac (optional). Transfer to the oven and bake for 15 minutes. Flip and cook for an additional 10 minutes. Keep an eye on the apples to ensure they do not burn! Note: these will not be crispy apple chips but they will be crispy and golden-brown around the edges*. If you want true apple chips, bake for 1 hour at 200ºF*.

To serve:

  • Divide the stewed beans between shallow bowls and garnish with a few apple slices and a sprinkle of parsley. Enjoy!


Calories: 306kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Sodium: 57mg | Fiber: 12g | Sugar: 15g | Vitamin C: 10mg
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  1. 4 stars
    The entire family loved the recipe. It seemed to us that 5 cups was too much broth so we had to let it boil for almost an hour and a half. Other than that it was awesome.

  2. 4 stars
    I’m right in the middle of making this recipe and it already tastes and smells fantastic.

    Much like the previous comment, I think the 5 cups (1.25L) of broth is extreme, could probably do with half the amount.

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