Lebanese White Bean and Swiss Chard Stew
A hearty Lebanese white bean and Swiss chard stew simmered with tomato and warm spices until thick and comforting.
Bean-and-greens stews like this one are weeknight staples across Lebanon, built on whatever hearty greens are in season simmered with white beans, tomato, and warm spices like coriander, cumin, and a hint of cinnamon until the whole pot turns thick and comforting.
Because the stew leans on beans and greens rather than meat for its substance, it's naturally vegan and delivers a large amount of fiber and plant protein per bowl, which fits well within a heart-healthy or DASH-style eating pattern, especially when made with low-sodium broth and no-salt-added tomatoes as written here. Ladle it over rice or eat it on its own with crusty bread for a filling, meatless dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bunch Swiss chard, stems chopped, leaves sliced — about 6 cups
- 2 cans (15 oz) white beans, drained and rinsed — cannellini or great northern
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh lemon juice
- fresh dill or parsley — to garnish
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Heat olive oil in a large pot; sauté onion and chard stems 5 minutes until softened.
- 2Add garlic, coriander, cumin, and cinnamon; cook 1 minute until fragrant.
- 3Stir in white beans, diced tomatoes, and broth; bring to a simmer.
- 4Cook uncovered 15-20 minutes, then stir in chard leaves and cook 5 more minutes until wilted.
- 5Season with salt, pepper, and lemon juice.
- 6Ladle into bowls and garnish with fresh dill or parsley.