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RECIPE: Coconutty Beans and Greens Stew

An aromatic stew that’s perfect for those who want a hearty veggie meal in the week

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By Bon Appetit US | January 15, 2023 | Recipes

bon appetit, stew, vegetarian
Delicious and nutritious this meal is a winner, Image: Isa Zapata/Bon Appetit

This stew—a take on mbaazi wa nazi, an East African pigeon pea dish that frequented my dining table growing up—features an aromatic curry paste that comes together quickly in a blender.

As in the original, I opted for spicy red Thai chile to bring heat, but you can easily use jalapeño or serrano, or skip the chilis entirely for a heat-free version. For this version I use big creamy white beans, some Swiss chard, and sweet potato to add bulk, but feel free to sub any beans, tender leafy greens, or hearty veggies you like.

INGREDIENTS

1 medium onion, coarsely chopped

1 plum tomato, coarsely chopped

3 garlic cloves

1 1" piece ginger, scrubbed

2 red Thai chiles or 1 Fresno chile

3 Tbsp. extra-virgin olive oil, divided, plus more for serving

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

½ tsp. ground coriander

½ tsp. ground cumin

1 400ml. can unsweetened coconut milk

1 medium sweet potato, peeled, sliced into ¼"-thick rounds

1 large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped

2 440ml. cans butter, gigante, or cannellini beans, rinsed

2 Tbsp. (or more) fresh lemon juice

1 baguette, sliced on a diagonal 1" thick

Flaky sea salt

RECIPE PREPARATION

Purée 1 medium onion, coarsely chopped, 1 plum tomato, coarsely chopped, 3 garlic cloves, one piece ginger, scrubbed, and 2 red Thai chiles or 1 Fresno chile in a blender until smooth.

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.

Stir in ½ tsp. ground coriander, ½ tsp. ground cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Pour in one 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.

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.

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 thick, until golden, about 2 minutes per side. Set aside.

Divide stew among bowls. Season with flaky sea salt and drizzle with more extra-virgin olive oil. Serve with toasts.

Recipe by Zaynab Issa

This article originally appeared on Bon Appetit US

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