This delicious, hearty, and quick stew with borlotti beans, red kidney beans, and Swiss chard is packed with protein and easy to make. The two different types of beans, complement each other perfectly, so make sure to include them!
Ingredients
- 1 onion
- 1 leek
- 2 cloves of garlic
- 2 tbsp olive oil
- 80 g of Swiss chard, chopped
- 1 tbsp of each tomato paste and soy sauce
- 1 vegetable stock
- 1/2 tsp of each chilli flakes, curry powder, smoked paprika, oregano and garlic granules
- Salt and pepper
- 3 tbsp tomato passata
- 240 g borlotti beans, (drained weight), drained and washed
- 240 g red kidney beans (drained weight), drained and washed
- 1 tbsp maple syrup
Instructions
- Chop the onion and leek and grade the garlic.
- In a wide pan, on a medium heat, add the oil, onions, and leek and sauté until translucent.
- Add the grated garlic and sauté for another minute. Add the tomato paste, soy sauce, vegetable stock, all the spices and sauté for a minute. Add a splash of water to deglaze the pan.
- Add the tomato passata, both types of beans, and 400ml of boiling water. Stir, bring to boil, lower the heat to medium, cover and let it simmer for 10 minutes.
- Add the chard, stir and cook for additional 10 minutes.
- Finish with the maple syrup and adjust the seasoning to your preference.