Beans & Greens Ragout

Add ¾ cup (1½ cups) 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.

Peel and thinly slice the garlic. Peel and dice the onion(s). Thinly slice Swiss chard 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 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 chard stems, sliced carrot, and a pinch of salt and pepper. Cook, stirring often, until vegetables are 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 a simmer. TIP: Keep any remaining tomato powder for your own use.

Add chopped chard leaves, 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 bowls. Top with couscous and dollop with chile garlic yogurt. Sprinkle with remaining minced Fresno chile. Tuck in!