Hearty White Bean and Couscous Stew.

This hearty white bean and couscous stew is honestly one of my absolute favorite stews. I can’t think of a more perfect meal to make when you need to clear some items out of your pantry. Whenever I find myself with white beans I need to use up or a little bit of couscous leftover, this is a handy recipe to have on hand that won’t disappoint.

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Here’s How To Make My Hearty White Bean and Couscous Stew

If you are gluten free, try adding in quinoa instead of couscous!

INGREDIENTS

• 2 tablespoons olive oil or avocado oil
• 6 sliced uncured, no sugar bacon
• 1 sweet onion finely diced
• 6 cloves garlic, minced
• 2 large carrots thinly chopped
• 1 teaspoon black pepper
• ½ tablespoon italian seasoning
• 1 teaspoon smoked paprika or sweet paprika
• 1 tablespoon tomato paste
• 1 bay leaf
• 5 cups white cooked beans or 3 – 15 ounce cans slightly drained off
• 4-5 cups chicken broth or bone broth/vegetable broth
• ½ cup pearl couscous 4 ounces
• 1 piece parmesan rind or ½ cup parmesan stirred in at the end

INSTRUCTIONS

In a large pot over medium heat, add the chopped bacon, onion, and carrots. Cook until the bacon has cooked through and the vegetables are soft and tender.

Add the garlic and cook 2 minutes longer.

Next, add salt, pepper, paprika, Italian seasoning, bay leaf, and tomato paste. Stir and let the spices toast for 1-2 minutes.

Now add the beans with some of their cooking liquid, chicken broth, and pearl couscous. Stir well, then add the parmesan rind (if using).

Bring the stew to a simmer, cover, and cook for 10-15 minutes until the couscous is just tender.

After the soup has simmered, I like to take a fork or the back of a wooden spoon and smush some of the beans, this helps thicken to the stew and gives it a wonderful creamy texture.

Cool 5 minutes before serving. Top with freshly grated parmesan cheese.

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