Soups & Stewsbonappetit4.7
Coconutty Beans and Greens Stew
Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●skillet
- ●bowl
📝 Preparation Steps
1
Purée 1 medium onion, coarsely chopped, 1 plum tomato, coarsely chopped, 3 garlic cloves, one 1" piece ginger, scrubbed, and 2 red Thai chiles or 1 Fresno chile in a blender until smooth.
medium onion, coarsely chopped1plum tomato, coarsely chopped11" piece ginger, scrubbed1red Thai chiles or 1 Fresno chile2
2
Heat 1 Tbsp. extra-virgin olive oil in a large deep skillet over medium. Add onion mixture and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until moisture is evaporated and mixture is paste-like in consistency and beginning to stick to bottom of skillet, 12–⏱️ 16 minutes.
. extra-virgin olive oil, divided, plus more for serving3 Tbsp. (or more) fresh lemon juice2 Tbspmedium onion, coarsely chopped1
3
Stir in ½ tsp. ground coriander, ½ tsp. ground cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Pour in one 13.5-oz. can unsweetened coconut milk and 2 cups water; stir to combine. Increase heat to medium-high and bring to a boil. Add 1 medium sweet potato, peeled, sliced into ¼"-thick rounds, and cook, stirring occasionally, until tender, 10–⏱️ 12 minutes.
13.5-oz. can unsweetened coconut milk1. (or more) fresh lemon juice2 Tbspmedium sweet potato, peeled, sliced into ¼"-thick rounds1
4
Add 1 large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped, and two 15-oz. cans butter, gigante, or cannellini beans, rinsed, and cook, stirring occasionally, until chard is wilted, about ⏱️ 4 minutes. Remove from heat and stir in 2 Tbsp. fresh lemon juice. Taste and add more kosher salt and/or lemon juice if needed.
large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped115-oz. cans butter, gigante, or cannellini beans, rinsed2. (or more) fresh lemon juice2 Tbsp
5
Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in 2 batches and adding 1 Tbsp. extra-virgin olive oil between batches, fry 1 baguette, sliced on a diagonal 1" thick, until golden, about ⏱️ 2 minutes per side. Set aside.
. extra-virgin olive oil, divided, plus more for serving3 Tbsp. (or more) fresh lemon juice2 Tbsp
6
Divide stew among bowls. Season with flaky sea salt and drizzle with more extra-virgin olive oil. Serve with toasts.
Flaky sea salt
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