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Coconutty Beans and Greens Stew

Coconutty Beans and Greens Stew: A Cozy Weeknight Wonder

This Coconutty Beans and Greens Stew is a comforting, nourishing dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American, Vegan, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 medium Onion An aromatic base; shallots can also work well as a substitute.
  • 1 medium Plum Tomato Adds a perfect balance of acidity and sweetness; diced canned tomatoes can replace it if needed.
  • 3 cloves Garlic Essential for depth of flavor; no substitutions necessary.
  • 1 inch Ginger Enhances the stew’s aromatic profile; ground ginger can be used in a pinch.
  • 2 pieces Red Thai chiles Bring that hint of heat; feel free to use jalapeño or omit for a milder dish.
  • 2 tbsp Extra-virgin olive oil Ideal for sautéing; avocado oil makes a great alternative.
  • 13.5 oz Coconut milk Creamy base for the Coconutty Beans and Greens Stew; try light coconut milk for fewer calories.
  • 1 cup Water Adjusts the stew's consistency; vegetable broth can enrich the flavor beautifully.
  • 1 medium Sweet potato Supplies bulk and natural sweetness; swap for regular potatoes or butternut squash if you like.
  • 1 bunch Swiss chard Adds essential greens and nutrition; spinach or Tuscan kale can be substituted.
  • 2 cans Butter beans, gigante beans, or cannellini beans Provide protein and creaminess; any canned beans work just fine.
  • 2 tbsp Fresh lemon juice Brightens the dish wonderfully; lime juice serves as a good substitute.
  • to taste Flaky sea salt Elevates flavor; kosher salt is equally effective.
  • 1 loaf Baguette Perfect for serving; any crusty bread goes well alongside this stew.

Equipment

  • Blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a blender, combine the onion, plum tomato, garlic cloves, ginger, and red Thai chiles, then blend until smooth.
  2. Heat two tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the puréed mixture along with a pinch of flaky sea salt, cooking for about 12-16 minutes.
  3. Once the purée has thickened, stir in your choice of ground coriander and cumin, adjusting salt to taste. Pour in 13.5 ounces of coconut milk and one cup of water.
  4. Add one medium sliced sweet potato to the bubbling stew. Cook for about 10-12 minutes, or until the sweet potatoes are tender yet firm.
  5. Stir in one large bunch of chopped Swiss chard along with two cans of rinsed butter beans, gigante beans, or cannellini beans. Cook for an additional 4 minutes.
  6. Remove the skillet from heat and gently mix in two tablespoons of fresh lemon juice to brighten the flavors.
  7. In a separate skillet, drizzle olive oil and heat over medium-low. Slice a baguette and fry each side for about 2 minutes, or until golden and crispy.
  8. Ladle the rich Coconutty Beans and Greens Stew into bowls, topping each serving with a sprinkle of flaky sea salt and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store leftover stew in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months.

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