White Bean Stew with Silverbeet & Tomato
A fully vegan winter stew where white beans bring creaminess, tomato brings depth, and the silverbeet goes in last. Even better the next day.
This is the kind of stew that carries a dark Tuesday in January: white beans, tomato, rosemary, and silverbeet (the plant also known as Swiss chard or mangold) in one pot, done in half an hour. Entirely vegan, and nobody misses a thing.
It works just as well with frozen silverbeet as with fresh. Frozen, blanched leaves go straight into the pot without thawing, which makes this the recipe that empties the freezer after autumn's harvest.
Ingredients
- 400 g silverbeet, stems and leaves separated (or 200 g frozen, blanched)
- 2 × 400 g tins white beans, drained
- 1 × 400 g tin chopped tomatoes
- 1 onion, finely diced
- 3 garlic cloves, sliced
- 1 tsp dried rosemary or a fresh sprig
- ½ tsp chilli flakes
- 300 ml vegetable stock
- 3 tbsp olive oil
- Salt and black pepper
Method
- 1Slice the silverbeet stems into 1 cm pieces and roughly chop the leaves.
- 2Heat 2 tbsp of the oil in a large pot over medium heat. Cook onion and stems for 5–6 minutes until soft.
- 3Add garlic, rosemary, and chilli flakes, and stir for 1 minute.
- 4Pour in the tomatoes and stock. Bring to a boil and simmer uncovered for 10 minutes.
- 5Add the beans and simmer 10 minutes more. Mash some of the beans against the side of the pot with a spoon; the broth thickens itself.
- 6Stir in the leaves and let them wilt for 2–3 minutes. Season with salt and pepper, and serve with the last of the olive oil drizzled over.
Serving suggestions
Serve with good bread, or ladle the stew over toasted slices rubbed with garlic. A handful of grated Parmesan on top is excellent, though then it's no longer vegan.
Make ahead, store, and reheat
The stew improves overnight and keeps 4 days in the fridge. It also freezes well for up to 3 months; thaw in the fridge and reheat gently with a splash of water.