• 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!