White Bean and Chard Stew
with herb biscuits

Name: White Bean and Chard Stew
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 1/2 lb Carrots, chopped; 2 cloves Garlic, chopped; 2 stalks Green onions, chopped, white and green parts separate; 1/2 bunch Chard, any type, leaves torn, stems chopped; 1 can Beans, cannellini or butter (14 oz / 397 g can), drained and rinsed; 2 Tbsp Butter; 1/4 cup Flour, all-purpose or whole wheat; 3 cups Stock, vegetable; 2 Bay leaves (opt); 1 1/2 cups Peas, frozen; 1/3 cup Cheese, parmesan (opt), shredded; 1 Eggs; 1 cup Flour, all-purpose or whole wheat; 2 tsp Baking powder; 1/4 tsp Thyme, dried; 1/2 tsp Salt; 3 Tbsp Butter, chilled; 1/3 cup Milk

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

In this vegetarian variation on classic comfort food, we create a rich, hearty stew with white beans and chard and top the dish with parmesan and herb drop biscuits.

Ingredients

Metric

Servings:

White Bean and Chard Stew:

Onions, medium - 1/2 , chopped
Carrots - 1/2 lb , chopped
Garlic - 2 cloves , chopped
Green onions - 2 stalks , chopped, white and green parts separate
Chard, any type - 1/2 bunch , leaves torn, stems chopped
Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
Butter - 2 Tbsp
Flour, all-purpose or whole wheat - 1/4 cup
Stock, vegetable - 3 cups
Bay leaves (opt) - 2
Peas, frozen - 1 1/2 cups

Herb Biscuits:

Cheese, parmesan (opt) - 1/3 cup , shredded
Eggs - 1
Flour, all-purpose or whole wheat - 1 cup
Baking powder - 2 tsp
Thyme, dried - 1/4 tsp
Salt - 1/2 tsp
Butter - 3 Tbsp , chilled
Milk - 1/3 cup

Prep

Onions / Carrots / Garlic - Prep as directed (you can chop these by hand or pulse them a few times in a food processor). (Can be done up to 5 days ahead)
Green onions / Chard / Cheese - Prep as directed. (Can be done 1 day ahead)
Whisk eggs.
Drain and rinse beans.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C degrees.
Heat a Dutch oven or skillet over medium heat. Add butter (the portion for the stew) and then onions, carrots, chard stems (reserve the leaves), white parts of green onions (reserve the green parts) and garlic with a sprinkle of salt. Saute until softened, 3 to 4 minutes.
Sprinkle flour (just the portion for the stew) over the top and cook, stirring, until no white spots remain.
Add in stock, beans, chard leaves, bay leaves and peas and bring to a simmer. Season with salt and pepper.
Meanwhile, in a mixing bowl combine flour, baking powder, thyme and salt. Add butter, and using your hands (or a pastry cutter) break it into pieces in the dry ingredients until it resembles coarse cornmeal. Stir in milk, egg, green parts of green onions and parmesan just until combined. Drop biscuits onto the top of stew, making 1 large or 2 small biscuits per person.
Bake stew, uncovered, until the biscuits are golden on top and cooked through, 20-25 minutes.
Serve stew with biscuits on top of each portion and enjoy!

Reviews

Ratings

0 reviews