Chard Pinto Bean Stew

Serves

4 People

Cooking Time

60 minutes

Season

Summer

Autumn

Winter

Spring

Dietary

Vegan

Recipe by Verity

Rainbow chard makes this dish beautifully colourful and there’s a lovely warmth from the chilli, ginger and spices. It’s also a great one-pot-wonder for quick weekday suppers which all the family can enjoy!

I am using pinto beans in this recipe. You can also use whole fava beans which are available in our online shop as well as fresh broad beans.

Ingredients

250g Rainbow chard (Swiss chard or spinach could also be used)
240g Pinto beans (cooked & drained weight) (or other beans)
1 onion
4 cloves of garlic
1 chilli
Ginger (thumb sized piece)
Coriander
2 tbsp cumin
4 heaped tbsp crunchy peanut butter
2 x 400g tinned chopped tomatoes
Sunflower / vegetable oil
2 tbsp tamari / Soy sauce

Instructions

Chop onion, garlic, ginger and chilli (retain seeds for extra heat if you like!)
Chop the chard stalks into approx 2cm pieces and then the leafier parts into ribbons.
Add oil to a large pan and start to fry the chopped onion on a medium heat to soften for about 5 minutes. Then add the chard stalks, garlic, chilli, ginger and cumin and you should start to smell a lovely aroma!
Add the chard ribbons and allow to wilt, then add the chopped tomatoes, peanut butter and pinto beans and cook for 10 minutes.
Add the tamari to flavour at the end and check seasoning.
Serve in bowls with some chopped coriander to finish.