Spanish-Style White Bean Stew with Swiss Chard and Chimichurri

Spanish-Style White Bean Stew

with Swiss Chard and Chimichurri

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dinner

Fall Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Nut-Free Leafy Greens Beans/Legumes Dinner Spanish
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
890
FAT
35g
CARBOHYDRATES
119g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup saffron rice
  2. 1 can cannellini beans
  3. 5 oz Swiss chard
  4. 4 cloves garlic
  5. 1 shallot
  6. 1 tsp paella seasoning
  7. Fresh parsley
  8. Fresh cilantro
  9. ½ tsp dried oregano
  10. 1 tbsp capers
  11. 2 tbsp red wine vinegar
  12. 1 lemon
  13. 5 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
Allergens: N/A

TOOLS

  • Small saucepan
  • Large pot

INSTRUCTIONS

1
Start the rice
Combine the saffron rice, 1 1/4 cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes. Rinse and dry the produce.
2
Prepare the vegetables
Drain and rinse the cannellini beans. Thinly slice the Swiss chard stems and roughly chop the leaves. Peel and mince the garlic. Peel and mince the shallot. Place a large pot over medium-high heat with 2 tbsp olive oil. Once hot, add half of the garlic and half of the shallot, and a pinch of salt, and cook until softened, about 3 to 5 minutes.
3
Simmer the stew
Add the chopped Swiss chard stems to the large pot and cook until softened, about 1 minute. Add the paella seasoning, cannellini beans, 3 cups water, and a good pinch of salt and pepper. Bring stew to a simmer while you make the chimichurri.
4
Prepare the chimichurri
Finely chop the parsley leaves. Finely chop the cilantro leaves and tender stems. Add the parsley, cilantro, dried oregano, and capers to a medium bowl along with the remaining shallot and garlic. Add the red wine vinegar, 3 tbsp olive oil, and ¼ tsp salt. Stir chimichurri well to combine.
5
Wilt the greens
Add the Swiss chard leaves to the simmering stew, and cook until the greens have wilted, about 2 to 3 minutes. Halve the lemon, and add juice from half to the stew. Taste and season with salt and pepper. Cut the remaining lemon half into wedges.
6
Serve
Ladle the Spanish-style white bean stew into large bowls. Top with saffron rice and drizzle with chimichurri. Serve with lemon wedges.