Indulge in a culinary journey with our tantalizing Shell Beans and Potato Ragout with Swiss Chard recipe, a symphony of flavors and textures that will delight your palate. Embark on a culinary adventure with our Creamy Vegan Mushroom Stroganoff, a rich and satisfying plant-based dish that showcases the versatility of mushrooms. Discover the art of simplicity with our Sautéed Swiss Chard with Garlic and Lemon, a quick and easy side dish that packs a flavorful punch. Elevate your taste buds with our hearty Lentil, Sausage, and Kale Soup, a comforting and nutritious meal that is perfect for chilly days. Treat yourself to a wholesome and delicious experience with these culinary gems that cater to diverse dietary preferences and culinary desires.
Check out the recipes below so you can choose the best recipe for yourself!
SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
A healthy and delicious recipe I found online from the New York Times. YUMMY! A short series on shell bens - their uses and benefits. Sept 21, 2009
Provided by Mommy Diva
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; Fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water.
- Wash the stems, trim away the ends and dice then set aside.
- When the pot of water comes to a boil, salt generously and add the chard leaves; Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water.
- Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat and add the onion.
- Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic.
- Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni.;Bring to a simmer.
- Add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender.
- Add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt.
- Remove the bouquet garni and stir in the parsley and marjoram, then serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : Calories 230.7, Fat 5.1, SaturatedFat 0.8, Sodium 256.3, Carbohydrate 37.8, Fiber 8.5, Sugar 2.5, Protein 11.2
RED CHARD, POTATO AND WHITE BEAN RAGOUT
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
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
SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield Serves six
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. Stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water. Wash the stems, trim away the ends and dice. Set aside. When the pot of water comes to a boil, salt generously and add the chard leaves. Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water. Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat. Add the onion. Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems. Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic. Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni. Bring to a simmer. Add salt to taste. Cover and simmer 40 to 45 minutes, until the beans are tender. Add the blanched chard, and simmer for another two to three minutes. Add pepper, and then taste and adjust salt. Remove the bouquet garni. Stir in the parsley and marjoram, and serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 2 grams
SHELL BEAN RAGOUT
Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.
Provided by Martha Rose Shulman
Categories vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
- Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
- Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 8 grams
BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Provided by Martha Rose Shulman
Categories dinner, project, main course
Time 3h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the drained beans, bay leaf and water (enough to cover by an inch) in a large, ovenproof casserole or Dutch oven (earthenware is nice) and bring to a gentle boil. Reduce the heat, cover and simmer 45 minutes to an hour, until just tender. Check from time to time to make sure the beans are submerged and add water if necessary. Remove the bay leaf.
- Meanwhile, preheat the oven to 325 degrees. Heat 3 tablespoons of the olive oil in a medium-size heavy skillet over medium heat and add the onions. Cook, stirring often, until tender and lightly caramelized, about 10 minutes. Turn down the heat to low, add a generous pinch of salt, cover and continue to simmer, stirring often, until the onions are dark brown and have melted down to half their original volume, another 15 to 20 minutes. Stir into the beans, along with the pomegranate molasses, tomatoes, and salt and pepper to taste. Place in the oven and bake, covered, for 1 hour. The beans should be very tender. Check from time to time to make sure the beans are submerged; add water as necessary or just press down on the beans to cover them with liquid. (They shouldn't be swimming, though.)
- Uncover the beans, taste and adjust salt, and stir in the Swiss chard. Sprinkle the walnuts over the top and drizzle on the final tablespoon of oil. Return to the oven and bake, uncovered, for 15 minutes more. Remove from the oven, taste and adjust seasonings. Serve hot or warm.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 1067 milligrams, Sugar 17 grams
PROVENCALE POTATO RAGOUT WITH GREEN OLIVES
Make and share this Provencale Potato Ragout With Green Olives recipe from Food.com.
Provided by DailyInspiration
Categories Potato
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potatoes through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.
Nutrition Facts : Calories 174, Fat 5.5, SaturatedFat 0.8, Sodium 284.3, Carbohydrate 29.8, Fiber 4.2, Sugar 5.4, Protein 3.5
Tips:
- To save time, use pre-cooked beans or canned beans. However, if you have the time, cooking your own beans from scratch is always the best option.
- If you don't have Swiss chard, you can use kale or spinach instead.
- To make the ragout even more hearty, add some cooked sausage or bacon.
- Serve the ragout with a side of crusty bread or rice.
- The ragout can be made ahead of time and reheated when you're ready to serve.
Conclusion:
This shell beans and potato ragout with Swiss chard is a hearty, flavorful, and satisfying dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this ragout a try.
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