We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020754-spicy-white-bean-stew-with-broccoli-rabe?smid=ck-recipe-iOS-share Our modifications: first, we added ¼ lb (4 oz) small diced Wisconsin summer sausage, which we browned and then set aside, adding later with the chopped florets. Second, in lieu of preserved lemon, we used 2 dried Persian limes (which we reconstituted in hot water for 20 mins and then chopped). We used 2 ½ Tbsp harissa and 1 quart unsalted chicken broth. Third, we used a small bunch broccolini instead of broccoli rabe. We also reduced the chopped parsley to ½ cup (adding more would have over-crowded the stew). Finally, we served the stew with fresh lemon wedges and toasted slices of pain de campagne. (Feb. 2021)
Cooking Adventures 