Harissa and White Bean Stew

Although I love all my spice blends, if I had to choose a favorite, it might be my Five-Chile Harissa Spice Blend. Every time I use it I am surprised by its complexity, and I have yet to make a dish with it and think to myself, "Man, I wish I hadn't added the harissa." The recipe that follows, which I adapted from one I found in Food & Wine Magazine, is a regular in our soup rotation at home. I usually double the recipe and then freeze portions for nights when I just don't feel like cooking.

Note: This recipe also utilizes my Spicy Turmeric Blend, one of my other favorites, although you can use plain ground turmeric, as they do in the original Food & Wine recipe.

Harissa and White Bean Stew

Makes about 2 quarts


  • 2 tablespoons unsalted butter

  • 1 large red onion, finely chopped

  • 5-7 garlic cloves, finely chopped