Beans and Greens Ragout
with Swiss Chard & Chile Garlic Yogurt
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- ½ cup Israeli couscous
- 4 garlic cloves
- 1 onion
- 4 oz Swiss chard
- 1 carrot
- 1 Fresno chile
- 13.4 oz butter beans
- 1 tsp New England seasoning
- 2 tbsp tomato powder
- 4 tsp vegetable broth concentrate
- 2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Add ¾ cup (1½ cups) water and a pinch of salt to a small saucepan, and bring to a boil. Add Israeli couscous, reduce heat to low, and bring to a simmer. Cover and cook until water is absorbed, 8 to 10 minutes.
Peel and thinly slice the garlic. Peel and dice the onion(s). Destem the Swiss chard, thinly slice the stems, and roughly chop the leaves. Peel and slice carrot(s) into rounds. Trim, deseed, and mince the Fresno chile(s). Drain and rinse the butter beans. TIP: Wash your hands and cutting board well after handling the chile(s).
Heat 2 tbsp (4 tbsp) olive oil in a large pot over medium heat. Add sliced garlic and just half the minced Fresno 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. TIPS: Add more minced chile if you prefer more spice. We will use this pot again in the next step.
Return the unrinsed pot to medium-high heat. Add diced onion, sliced Swiss chard stems, sliced carrot, and a pinch of salt and pepper. Cook, stirring often, until softened, 3 to 5 minutes. Add New England seasoning, just 2 tbsp (4 tbsp) tomato powder, and 2½ cups (5 cups) water to the pot and bring to simmer. TIP: Keep any remaining tomato powder for your own use.
Add chopped Swiss chard leaves, butter beans, and vegetable broth concentrate to the pot. Continue to cook, stirring occasionally, until greens are tender, 5 to 6 minutes.
Add yogurt to the bowl with the chile garlic oil, and stir. Ladle the beans and greens ragout into large bowls. Top with cooked Israeli couscous and dollop with chile garlic yogurt. Sprinkle with the remaining minced Fresno chile. Tuck in!