RED CHARD, POTATO AND WHITE BEAN RAGOUT
This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.
Provided by Martha Rose Shulman
Time 2h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
- Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
- Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
- Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 3 grams
SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield Serves six
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. Stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water. Wash the stems, trim away the ends and dice. Set aside. When the pot of water comes to a boil, salt generously and add the chard leaves. Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water. Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat. Add the onion. Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems. Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic. Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni. Bring to a simmer. Add salt to taste. Cover and simmer 40 to 45 minutes, until the beans are tender. Add the blanched chard, and simmer for another two to three minutes. Add pepper, and then taste and adjust salt. Remove the bouquet garni. Stir in the parsley and marjoram, and serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 2 grams
WHITE BEAN, SWEET POTATO & PEPPER RAGOUT
"I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite." Heather Savage - Corydon, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.
Nutrition Facts : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.
RED CHARD, POTATO AND WHITE BEAN RAGOUT
Steps:
- 1. Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt. 2. Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside. 3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste. 4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top. Yield: Serves 4 to 6 Advance preparation: The dish will keep for 3 or 4 days in the refrigerator. If you are making it ahead, make it through Step 3 and proceed with Step 4 shortly before serving, so that the color of the chard doesn't fade too much.
WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Provided by Melissa Clark
Categories salads and dressings, appetizer, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
- Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
- Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
- While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
- In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
- Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams
SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
A healthy and delicious recipe I found online from the New York Times. YUMMY! A short series on shell bens - their uses and benefits. Sept 21, 2009
Provided by Mommy Diva
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; Fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water.
- Wash the stems, trim away the ends and dice then set aside.
- When the pot of water comes to a boil, salt generously and add the chard leaves; Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water.
- Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat and add the onion.
- Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic.
- Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni.;Bring to a simmer.
- Add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender.
- Add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt.
- Remove the bouquet garni and stir in the parsley and marjoram, then serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : Calories 230.7, Fat 5.1, SaturatedFat 0.8, Sodium 256.3, Carbohydrate 37.8, Fiber 8.5, Sugar 2.5, Protein 11.2
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