Does rhubarb make the stew sour?

Rhubarb does contribute tartness to the stew, but it's carefully balanced with sugar and other ingredients. The cooking process also mellows rhubarb's natural acidity. The result is a pleasantly tangy flavor that complements the creaminess of the beans rather than an overwhelming sourness. You can always adjust the sweet-tart balance by adding more sugar if needed during the final cooking stage.

Can I use canned beans instead of dried?

Absolutely! This recipe actually calls for canned beans because they're convenient and work perfectly in this stew. The recipe specifies three 15-ounce cans of butter beans or cannellini beans. Just be sure to rinse and drain them well before adding to remove excess sodium and starch. If you prefer to use dried beans, you'll need to cook them separately until tender before incorporating them into the recipe.

What protein pairs well with this stew?

This rhubarb and bean stew pairs beautifully with several proteins. Lamb is particularly complementary, with its slight gaminess balancing the tangy rhubarb. Chicken thighs (bone-in or boneless) work wonderfully too. For seafood options, firm white fish or large shrimp can be added during the final cooking minutes. Plant-based eaters might consider adding browned cubes of tofu or tempeh for additional protein.

Can I make this stew vegetarian?

The rhubarb and bean stew is already vegetarian as written! All ingredients in the recipe are plant-based, making it suitable for vegetarians. To make it vegan, simply ensure that any added sugar is vegan (some sugars are processed using bone char). The recipe's base of beans, vegetables, and herbs provides a satisfying meal without any meat products.

Does this stew freeze well?

Yes, this rhubarb and bean stew freezes exceptionally well. For best results, cool it completely before transferring to freezer-safe containers, leaving some headspace for expansion. It will maintain quality for up to 3 months in the freezer. Thaw overnight in the refrigerator before gently reheating on the stovetop, adding a little water if needed to adjust consistency.

How thick should the stew be?

The ideal consistency for rhubarb and bean stew is somewhat brothy but not soupy. There should be enough liquid to spoon over rice, but it shouldn't be thin like a soup. During cooking, you can adjust the thickness by either adding more water if it's too thick or simmering uncovered to reduce if it's too thin. Remember that the stew will thicken slightly as it cools.

Best Rhubarb and Bean Stew: Tangy-Sweet Comfort Classic

Rhubarb and Bean Stew

Print Recipe

A unique and flavorful stew combining tangy rhubarb with creamy beans in a saffron and herb-infused broth.

Author: Chef Rina
Prep Time: 30
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: Middle Eastern

Ingredients

Scale

1 tablespoon plus a pinch of granulated sugar, plus more to taste
A pinch of saffron threads (about ¾ teaspoon)
½ cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
3 large bunches parsley (about 12 ounces), tough stems trimmed, leaves and tender stems finely chopped (about 3 cups)
2 large bunches mint (about 5 ounces), stems trimmed, leaves finely chopped (about 2 cups)
1 large yellow onion, finely chopped
Kosher salt and black pepper
½ teaspoon ground turmeric
3 (15-ounce) cans butter beans or cannellini beans, rinsed and drained
3 tablespoons lemon juice, plus more to taste
2 to 3 large red rhubarb stalks (about 8 ounces), cut diagonally into 1-inch pieces
Cooked rice, for serving

Instructions

Prepare saffron infusion by bringing a few tablespoons of water to a boil, letting it cool slightly, then grinding saffron with a pinch of sugar and adding 2 tablespoons hot water.
Heat ¼ cup olive oil in a large pan over medium heat. Cook parsley until fragrant (about 8 minutes), then add mint and cook 5 more minutes. Set aside.
In a large sauté pan or Dutch oven, heat ¼ cup olive oil over medium-high. Cook onion until golden (about 10 minutes), then add turmeric and cook 30 seconds.
Add beans, season with salt and pepper, and cook 5 minutes to blend flavors.
Add the herb mixture, 2 cups water, and half the saffron water. Bring to a simmer, partially cover, and cook on low for 30 minutes.
Add remaining saffron water, lemon juice, and 1 tablespoon sugar. Simmer 15 minutes more.
Meanwhile, heat 1 tablespoon oil in the reserved pan and briefly cook rhubarb until color deepens (about 2 minutes per side).
Gently add rhubarb to stew without stirring. Cook partially covered on medium-low for 10 minutes until rhubarb is tender.
Taste and adjust with more lemon juice or sugar as needed. Serve over rice.

Notes

Feel free to adjust the sweet-tart balance with additional sugar or lemon juice according to your taste and the tartness of your rhubarb. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6
Calories: 385 Kcal
Sugar: 5g
Sodium: 620mg
Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 45g
Fiber: 12g
Protein: 14g

Keywords: rhubarb stew, bean stew, saffron, herb stew, Middle Eastern stew, tangy stew

Find it online: https://www.joyliciousrecipes.com/rhubarb-and-bean-stew/