Recipe for garlicky White Bean and Chard Stew, with smoked paprika and a touch of chilli
1 cup jasmine rice
2 onions – peel and chop finely
3 cloves garlic – crush, peel and chop finely
200g Swiss Chard – slice into ribbons (2 cm)
1 tsp smoked paprika
4 bay leaves
1 tsp chili flakes (use according to taste)
4 tsp vegetable stock granules
2 cups boiling water
2 tins butter beans – open and drain
1 tin chopped tomatoes
olive oil, salt (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Put the kettle on to boil. Prepare all ingredients as indicated above. Add the vegetable stock granules to the boiling water (see quantity above) in a jug/bowl to make vegetable stock. Mix well.
Place a few glugs of olive oil in a large saucepan on medium to high heat. When hot, add the onions, chili flakes, bay leaves, smoked paprika and a little freshly ground salt. Don’t put too much salt as the vegetable stock (you’ll add later) will add to the saltiness. Sauté the onions for about 4 or 5 minutes until soft and slightly translucent. Now add the chopped garlic stir fry for another minute or two.
Add tinned beans, chopped tomatoes and vegetable stock and bring to the boil. Reduce heat so that the stew simmers (bubbles very gently). Taste to check seasoning and add more salt if necessary. Now add the Swiss Chard ribbons and mix through. Leave to simmer for about 8 to 10 minutes.
To serve, divide the rice between the bowls and top with bean stew.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.