Best 2 Red Chard Potato And White Bean Ragout Recipes

Indulge in the vibrant flavors of red chard, tender potatoes, and creamy white beans in a comforting ragout. This easy-to-follow recipe blends sautéed vegetables, aromatic herbs, and a savory broth to create a hearty and nutritious stew that will warm your soul. Dive into the delightful combination of textures and enjoy a nourishing meal perfect for a cozy dinner or a satisfying lunch.

Check out the recipes below so you can choose the best recipe for yourself!

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 potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and won't fall apart during cooking.
Cook the potatoes thoroughly: The potatoes should be tender but still have a slight bite to them.
Don't overcrowd the pan: When cooking the potatoes, make sure there is enough space in the pan so that they can brown evenly.
Use a good quality broth: The broth is an important part of the flavor of the ragout, so use a good quality broth or stock.
Add the vegetables in stages: Add the vegetables to the ragout in stages, starting with the heartier vegetables like carrots and potatoes. Add the more delicate vegetables, like spinach and chard, towards the end of cooking.
Season to taste: Taste the ragout before serving and adjust the seasoning as needed.

Conclusion:

Red chard, potato, and white bean ragout is a delicious and hearty dish that can be enjoyed as a main course or side dish. It's a great way to use up leftover vegetables and it's also a good source of protein and fiber. The ragout can be made ahead of time and reheated, making it a great option for busy weeknights.