Photo by Scott Suchman and food styling by Diana Jeffra; for The Washington Post
For this meal-in-a-bowl, a crisp jewel-toned salad of radicchio and apple provides a stunning, contrasting crown for a warm, rosemary- and garlic-infused white bean stew. It’s very weeknight-friendly, as the stew relies on canned beans and comes together quickly — although you could certainly use beans you have already cooked yourself from dry. Use vegetable broth to make this dish vegan.
Active time: 15 mins; Total time:30 mins
Make Ahead: The bean stew, without the salad, may be made up to 3 days in advance and refrigerated until needed; rewarm over low heat with a splash of water or broth, if necessary.
3 tablespoons olive oil, divided
4 cloves garlic, sliced
1 teaspoon chopped fresh rosemary
Two (15-ounce) cans no-salt-added cannellini beans, drained and rinsed (3 cups cooked beans)
1 cup low-sodium chicken or vegetable broth
One (1/2-by-3-inch) strip lemon peel
1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
2 cups thinly sliced radicchio
1/2 unpeeled small green apple, cored and cut into matchsticks (about 1/2 cup)
1 teaspoon fresh lemon juice
In a medium saucepan over medium-low heat, combine 2 tablespoons of the oil and the garlic and heat until the garlic starts to sizzle lightly. Reduce the heat to low and cook, stirring frequently until the garlic is golden but not brown, 5 to 7 minutes. Stir in the rosemary, then add the beans, broth, lemon peel, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Raise the heat to high and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and mashing some of the beans against the pot with a spoon to thicken the liquid, until the mixture is thick and saucy and the ingredients have melded, about 10 minutes.
When ready to serve, in a medium bowl, toss the radicchio and apple with the remaining oil, the lemon juice and the remaining salt and pepper.
To serve, spoon the stew into shallow bowls and top with a generous mound of the radicchio-apple salad
Makes 4 Servings
Per serving each serving is a generous 1/2 cup of stew and about 1/2 cup of salad: Calories 307; Total Fat 11g; (Sat Fat 2g); Protein 15g; Carb 39g; Fiber 9g; Cholesterol 0mg; Sodium 207mg; Total Sugar 3g