Rhubarb season is finally here! We all know it for its starring role in sweet crumbles and pies, but this versatile vegetable (yes, vegetable!) shines just as brightly in savory dishes. James Beard Award-winning cookbook author and TGA board member Beth Dooley takes inspiration from Iranian cuisine with a twist: a hearty Savory Rhubarb and Bean Stew.
Inspired by the Iranian dish “Koresh Rivas,” this vibrant stew features dried beans simmered in a fragrant broth with fresh herbs and a touch of sweetness from rhubarb. Gently frying the parsley and mint before adding them unlocks their full flavor, creating layers of complexity that will surprise your taste buds. Serve it over rice, potatoes, flatbread, or with plain yogurt for a satisfying and unique vegetarian meal – a perfect introduction to a world of rhubarb beyond the dessert plate.
Savory Rhubarb Bean Stew
Serves 4 to 6
By Beth Dooley
Ingredients:
- 1/3 cup hazelnut or extra virgin olive oil, divided, plus more as needed
- 3 cups parsley, chopped
- 2 cups mint, chopped
- 1 large yellow onion, chopped
- Coarse salt and freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 inch fresh ginger, grated
- 4-1/2 to 5 cups cooked or canned beans, drained*
- 3 tablespoons fresh lemon juice, to taste
- 1 tablespoon honey, to taste
- 8 ounces rhubarb, cut into 1-inch pieces
Directions:
- Coat a large pan with 2 to 3 tablespoons of oil and set over medium heat. Add parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Add mint and stir, watching that it doesn’t burn, about 3 to 5 minutes. Remove from heat and set aside until ready to use again.
- In a Dutch oven or large, deep sauté pan with a lid, heat the remaining oil over medium heat. Add onion and cook, stirring until golden brown, about 10 minutes. Sprinkle with a little salt and reduce the heat. Stir in turmeric, cumin, and ginger until fragrant. Add beans and season with salt and pepper and cook, stirring until the flavors have mingled, about 5 minutes.
- Add parsley and mint and 2 cups of water. Season with salt and pepper. Bring to a simmer, partially cover, and cook, stirring occasionally, about 30 minutes.
- Add the lemon juice and honey. Gently place the rhubarb pieces in the stew. Increase the heat to medium-low, partially cover, and cook until the rhubarb becomes tender and releases its flavor. Do not stir the rhubarb into the stew so it keeps its texture.
- Serve over rice, potatoes, flatbread, or dollop with plain yogurt.
*Notes:
- To cook dry beans: 1 cup dry beans yields 3 cups cooked beans. You can pre-soak the beans overnight in enough water to cover the beans by 4-inches and drain before using.
- For this recipe, pour a generous 1-1/2 cups dry beans into a large pot. Add salt (so that it tastes briny), three to four peppercorns, half an onion, two cloves garlic, and one bay leaf. Add enough water to cover the beans by about four inches. Set the pot over high heat, bring to a boil, reduce to a simmer, cover, and cook until the beans are tender about 45 minutes to 1 hour.