Equipment
- stove
Ingredients
- 1 yellow or white onion, diced
- 5 garlic cloves, minced
- 1 tbsp Italian seasoning
- ⅛ tsp red pepper flakes
- 14 oz canned butter beans*, drained
- ½ cup chopped sun-dried tomatoes, dried, not oil packed
- 1 bunch swiss chard, stems removed and leaves chopped
- ½ cup water
- 1 tbsp vegan “chicken” bouillon, or 1 cube
- 14 oz canned coconut milk, lite or full fat, for desired richness
- 2 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- salt and pepper, to taste (will vary based on your tomatoes and your bouillon - I did not add any salt)
- basil, to serve
- naan or crusty bread, to serve
Method
- Heat a large skillet over medium heat and sauté the onion and garlic for 2-3 minutes until tender and fragrant, adding a splash of water or cooking oil to deglaze.
- Season with Italian seasoning and red pepper flakes, and add the butterbeans, sun dried tomatoes, chard, water and bouillon. Let the chard wilt (it looks like a lot of chard at first, but it shrinks a ton!), stirring occasionally, and then pour in the coconut milk, miso paste, nutritional yeast, and lemon juice.
- Bring to a gentle simmer and stir frequently, letting it thicken for about 5 minutes. Taste, and add a bit of salt if desired, and fresh ground black pepper.
- Serve hot with bread for dunking, or over rice, roasted vegetables, or pasta.
Notes
I went with butter beans for an extra creamy texture, but cannellini beans or any other white bean will also work in this recipe!
*macros do not include suggested serving ingredients such as basil, naan or crusty bread.
Nutrition
Serving 1servingCalories 280kcalCarbohydrates 27gProtein 10gFat 17gSaturated Fat 14gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 982mgPotassium 936mgFiber 8gSugar 8gVitamin A 3170IUVitamin C 24mgCalcium 86mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
