Recipe: Coconutty Beans and Greens Stew

Ingredients

1 medium onion, coarsely chopped
1 plum tomato, coarsely chopped
3 cloves garlic
1 1" piece ginger, scrubbed
2 red Thai chiles or 1 Fresno chile
3 Tbsp. extra-virgin olive oil, divided
2 tsp. Diamond Crystal kosher salt or 1 tsp. Morton kosher salt, divided
½ tsp. ground coriander
½ tsp. ground cumin
1 13.5-oz. can unsweetened coconut milk
1 medium sweet potato, peeled, sliced into ¼"-thick rounds
1 large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped
2 15-oz. cans butter, gigante, or cannellini beans, rinsed
2 Tbsp. fresh lemon juice
1 baguette, sliced on a diagonal 1" thick
to taste flaky sea salt

Purée the onion, tomato, garlic, ginger, and chiles in a blender until smooth.
Heat olive oil in a large skillet, add the onion mixture and salt, and cook until thickened.
Stir in spices, add coconut milk and water, and bring to a boil.
Add sweet potato and cook until tender.
Stir in Swiss chard and beans, cooking until the greens are wilted, then add lemon juice.
Fry the sliced baguette in olive oil until golden.
Serve the stew in bowls, topped with flaky sea salt and drizzled with olive oil, alongside the toasts.

Servings

4-6

Calories

300

Total fat

15g

Total carbohydrates

35g

Total protein

10g

Sodium

400mg

Cholesterol

0mg