Beans and Greens Ragout with Swiss Chard & Chile Garlic Yogurt

Beans and Greens Ragout

with Swiss Chard & Chile Garlic Yogurt

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dinner

Ragout is a slow-cooked French-style stew. We cut the cooking time, while retaining the flavor by adding garlic and bright red Fresno chiles. The result is a tasty, hearty dish. Drizzle a little cashew yogurt to finish and enjoy!

Winter Recipes Fall Recipes Comfort Foods Soy-Free High-Protein Gluten-Free Grain Bowl Dinner American Leafy Greens Beans/Legumes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
4g
CARBOHYDRATES
72g
PROTEIN
20g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 4 cloves garlic
  3. 1 onion
  4. 4 oz Swiss chard
  5. 1 carrot
  6. 1 package butter beans
  7. 1 red fresno chile
  8. 2 tbsp tomato paste
  9. 1 tsp New England seasoning
  10. 2 tsp vegetable broth concentrate
  11. 2 tbsp Forager® Project Organic Cashewgurt®
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Large pot

INSTRUCTIONS

1
Cook the quinoa
Combine the quinoa, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender, about 12 to 15 minutes.
2
Prepare the produce
Peel and thinly slice the garlic. Trim, deseed, and mince the red Fresno chile. Peel and dice the onion. Peel and slice the carrot into rounds.Thinly slice the Swiss chard stems and chop the leaves. Drain and rinse the butter beans. Drain and rinse the butter beans.
3
Make the chile garlic oil
Place a large pot over medium heat with 2 tbsp olive oil. Add the sliced garlic and as much of the minced red Fresno chile as you’d like. Cook, stirring constantly, until lightly browned, about 2 to 3 minutes. Sprinkle with salt and transfer the chile garlic oil to a small bowl.
4
Cook the aromatics
WIthout rinsing, return the large pot to medium-high heat with 2 tsp olive oil. Add the diced onion, sliced carrots, just sliced chard stems, a pinch of salt and pepper. Cook, stirring often, until softened, about 3 to 5 minutes. Add the tomato paste and New England seasoning to the vegetables and cook until fragrant, about 1 minute.
5
Add the greens
Add the chopped chard leaves, butter beans, vegetable broth concentrate, and 2½ cups water. Stir and bring ragout to a simmer and cook until the greens are tender, about 5 to 6 minutes.
6
Serve
Ladle the beans and greens ragout into large bowls. Top with a scoop of the quinoa. Serve ragout with dollops of yogurt and drizzle with the chile garlic oil.