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Beans & Greens Ragout with Swiss Chard & Chile Garlic Yogurt
2 or 4 Serving Dinner

Beans & Greens Ragout

with Swiss Chard & Chile Garlic Yogurt

Tags: High-Protein <600 Calories Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
440
FAT
1.5g
CARBOHYDRATES
89g
PROTEIN
21g


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INGREDIENTS

  1. ½ cup Israeli couscous
  2. 4 garlic cloves, peeled and thinly sliced
  3. 1 Fresno chile, trimmed, deseeded, and minced (divided)
  4. 1 onion, peeled and diced
  5. 4 oz Swiss chard, leaves roughly chopped and stems thinly sliced
  6. 1 carrot, peeled and sliced into thin rounds
  7. 1 tsp New England seasoning
  8. 2 tbsp tomato powder
  9. 13.4 oz butter beans, drained and rinsed
  10. 4 tsp vegetable broth concentrate
  11. 2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut), wheat
Tools: Large pot, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
440
FAT
1.5g
CARBOHYDRATES
89g
PROTEIN
21g


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INSTRUCTIONS

1
Cook the couscous

Add ¾ cup water and a pinch of salt to a small saucepan and bring to a boil. Add couscous and reduce heat to a simmer. Cover and cook until water is absorbed, 8 to 10 minutes. (4-serving meal: use 1½ cups water)

2
Make the chile garlic oil

Heat 2 tbsp olive oil in a large pot over medium heat. Add garlic and just half the chile. Cook, stirring constantly, until lightly browned, 2 to 3 minutes. Sprinkle with salt and transfer chile garlic oil to a medium bowl. Set aside to cool. (4-serving meal: use 4 tbsp olive oil) TIPS: Wash your hands and cutting board well after handling the chile. Add more chile if you prefer more spice. We will use the pot again in the next step.

3
Cook the aromatics

Return the unrinsed pot to medium-high heat. Add onion, chard stems, carrot, and a pinch of salt and pepper. Cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add New England seasoning, tomato powder, and 2½ cups water to the pot and bring to a simmer. (4-serving meal: use 4 tbsp tomato powder, 5 cups water)

4
Add the greens

Add chard leaves, beans, and vegetable broth concentrate to the pot. Continue to cook, stirring occasionally, until greens are tender, 5 to 6 minutes.

5
Serve

Add yogurt to the bowl with chile garlic oil and stir. Ladle beans & greens ragout into bowls. Top with couscous and dollop with chile garlic yogurt. Sprinkle with remaining minced Fresno chile. Tuck in!

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