Best 2 Red Chard Potato And White Bean Ragout Recipes

Feast your eyes on a culinary masterpiece that combines the vibrant hues of red chard, the earthy goodness of potatoes, and the creamy texture of white beans in a delightful ragout. This hearty and flavorful dish is not only a burst of colors but also a symphony of textures and flavors. Indulge in the comforting warmth of this one-pot meal, perfect for a cozy dinner or a casual lunch. With its medley of fresh vegetables, tender beans, and a rich broth, this ragout promises a satisfying experience for your taste buds.

The journey begins with the preparation of red chard, a leafy green with a slightly bitter taste that adds a unique dimension to the dish. Potatoes, diced into bite-sized cubes, provide a filling and earthy base, while white beans, soaked and cooked until tender, offer a creamy and protein-rich element. The aromatic foundation of the ragout is built on a soffritto of diced onions, celery, and carrots, sautéed until softened and caramelized.

Herbs and spices, including thyme, rosemary, and bay leaves, release their fragrant essence into the pot, creating a tantalizing aroma that fills the kitchen. The addition of crushed tomatoes and vegetable broth deepens the flavors and adds a vibrant red hue to the ragout. As the mixture simmers, the vegetables and beans absorb the rich broth, creating a harmonious blend of textures and flavors.

In a separate pan, crispy shallots are prepared, adding a delightful crunch and a nutty flavor to the dish. Once the ragout has reached its desired consistency, the crispy shallots are sprinkled on top, providing a textural contrast that elevates the overall experience.

For a delightful vegan variation, the recipe offers an alternative version that replaces the chicken broth with vegetable broth, making it suitable for those following a plant-based diet. This vegan ragout is equally flavorful and satisfying, showcasing the versatility of this dish.

Whether you choose the classic recipe with chicken broth or explore the vegan alternative, this red chard, potato, and white bean ragout promises a culinary journey that will leave you craving for more.

Let's cook with our recipes!

RED CHARD, POTATO AND WHITE BEAN RAGOUT

Red Chard, Potato and White Bean Ragout image

This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.

Provided by Martha Rose Shulman

Time 2h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string
Salt
1 generous bunch red chard (3/4 to 1 pound)
2 tablespoons olive oil
1 medium onion, chopped
2 to 4 garlic cloves (to taste), sliced
1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
1 teaspoon fresh thyme leaves
Freshly ground pepper
1 to 2 tablespoons chopped fresh parsley (optional)
Freshly grated Parmesan cheese for serving

Steps:

Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 3 grams

RED CHARD, POTATO AND WHITE BEAN RAGOUT

RED CHARD, POTATO AND WHITE BEAN RAGOUT image

Categories Soup/Stew Vegetable

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string
Salt
1 generous bunch red chard (3/4 to 1 pound)
2 tablespoons olive oil
1 medium onion, chopped
2 to 4 garlic cloves (to taste), sliced
1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
1 teaspoon fresh thyme leaves
Freshly ground pepper
1 to 2 tablespoons chopped fresh parsley (optional)
Freshly grated Parmesan cheese for serving

Steps:

Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt. Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.

Tips:

Choose the right type of red chard. Swiss chard comes in two main varieties: regular and rainbow. Regular chard has green leaves with white or red veins, while rainbow chard has leaves that come in a variety of colors, including red, orange, yellow, and pink. For this recipe, we recommend using regular red chard, as it has a more robust flavor than rainbow chard.
Wash the red chard thoroughly. Red chard can be quite dirty, so it's important to wash it thoroughly before using it. To do this, fill a large bowl with cold water and add the red chard leaves. Swish the leaves around in the water to loosen any dirt or grit, then drain the water and rinse the leaves again. Repeat this process until the water runs clear.
Don't overcook the red chard. Red chard cooks very quickly, so it's important not to overcook it. Otherwise, the leaves will become tough and chewy. To prevent this, add the red chard to the pot last and cook it for only a few minutes, until the leaves are just wilted.
Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. You can add any type of vegetables you like, such as carrots, celery, onions, zucchini, or squash. Just be sure to cut the vegetables into small pieces so that they cook evenly.
Don't be afraid to experiment with different flavors. This recipe is just a starting point. You can add any type of spices or herbs you like to create a unique flavor profile. For example, you could add a pinch of cayenne pepper for a spicy kick, or a teaspoon of dried oregano for an earthy flavor.

Conclusion:

Red chard, potato, and white bean ragout is a delicious and hearty dish that is perfect for a cold winter night. It is made with simple ingredients that are easily accessible, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try.