Shell Beans And Potato Ragout With Swiss Chard Recipes

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SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD



Shell Beans and Potato Ragout With Swiss Chard image

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

1 1/2 lbs swiss chard (1 large bunch or 2 medium bunches) or 1 1/2 lbs red swiss chard (1 large bunch or 2 medium bunches)
salt
2 tablespoons extra virgin olive oil
1/2 medium onion, sliced in half moons across the grain
2 large garlic cloves, minced
1 lb cannellini beans, shell bean such as borlotti and purple runners would work as well, shelled (about 1 3/4 cups shelled)
1 lb potatoes, preferably fingerlings or 1 lb yukon gold potato, cut in 1-inch pieces
3 1/2-4 cups water
1 bouquet garni (made with a sprig each thyme and parsley or basil, a bay leaf and a Parmesan rind)
fresh ground pepper
2 tablespoons flat leaf parsley, chopped
1 -2 teaspoon fresh marjoram (optional)
freshly grated parmesan cheese, for serving

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

SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD



Shell Beans and Potato Ragout With Swiss Chard image

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

1 1/2 pounds Swiss chard or red chard (1 large bunch or 2 medium bunches)
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, sliced in half moons across the grain
2 large garlic cloves, minced
1 pound shell beans, such as cannelini, borlotti, or purple runners, shelled (about 1 3/4 cups shelled)
1 pound potatoes, preferably fingerlings or Yukon golds, cut in 1-inch pieces
3 1/2 to 4 cups water
A bouquet garni made with a sprig each thyme and parsley (or basil), a bay leaf and a Parmesan rind
Freshly ground pepper to taste
2 tablespoons chopped flat-leaf parsley
1 to 2 teaspoons fresh marjoram leaves (optional)
Freshly grated Parmesan for serving

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 Bean Ragout image

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

1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
1/2 onion
3 plump garlic cloves; 1 crushed, 2 minced
Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
Salt
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
1 celery stalk, chopped
1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
Ground black pepper
1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
Slivered fresh basil leaves for garnish
Freshly grated Parmesan for garnish

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

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

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

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