Red Chard, Potato, and White Bean Ragout
This one’s going to be short. I am applying to law school and so am (1) stressed out and (2) pouring all of my creative writing energy into essays describing what a beautiful and unique legal sunflower I am. It really takes it out of you.
This stew is straight out of the Times Recipes for Health section, which I think I’ve said before is a great place to turn when you’re feeling uninspired. And so it was when my roommate and I were searching for something new to do with chard.
This stew fit the bill and was also perfect for the cold rainy days we’ve been having in New York.
To quote the Times, “This comforting stew makes a hearty meal when served with a salad and crusty bread.” That pretty much sums it up.
I skipped the bouquet garni and so can you. The chard need not be red either, but definitely follow their instructions about the stems, because I think sauteing them really boosted the flavor. Uncharacteristically, I also recommend fresh thyme, but I really think it adds something here.
I could tell you what, but I’m too tired.
Red Chard, Potato, and White Bean Ragout
From the New York Times
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 stringSalt
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
1. 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.
2. 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.
3. 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.
4. 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.
Yield: Serves 4 to
I made this tonight! Except I didn’t have any chard so I used spinach instead. Delicious!
I’ve just made this (with spinach) and it’s very good, but it actually required far less cooking time than you’ve given. My white beans were nearly done in twenty minutes, and my diced potatoes in less than ten. I cooked the potatoes in the onion pot with liquid from the beans, then threw the beans in for just a little more cooking when I put in the spinach (which of course needs just a few minutes, much less than chard would have).
@nbm
Did you use dried or canned beans? The long cooking time is there if you’re using dry beans as the recipe calls for. My bad for not mentioning that you should adjust if you use canned.
I used dried white beans soaked overnight, just as you suggest. I’m sure different kinds of beans, or beans stored for different lengths of time, will take different cooking times. However, if the beans had been cooked till tender (however long that was), then cooked for half an hour with the potatoes, then cooked for another fifteen minutes with the greens, I’m certain they’d have dissolved entirely. Similarly, my red new potatoes (I don’t like Yukons), diced into 1/2 inch pieces (smaller than the slices in your picture), would have been mush after 45 minutes’ cooking. Anyway, the point is not to gripe, just to alert others who might (who should!) be tempted to cook this simple, tasty, and healthy recipe that they need to keep an eye on doneness. I have more beans waiting and may make it again this week.
I certainly will try this recipe. I’ve got a client who is a vegetarian and I am always looking for good things to try for her. Meanwhile…don’t go to law school. Run! It’s a trap!!! Take it from me, I’ve been there. I was an attorney for 20 years. It was hell. You seem like a good cook…go with that. You’ll probably be happier. However, if you are bound and determined…well, it’s a good education.