Chard, white beans and garlic make a hearty stew with a fresh touch of lemon and parsley. Mashing some of the beans makes the broth creamy without taking away the bite of the vegetables.
This white bean stew is a contemporary Italian-inspired main course, not a traditional regional classic. The combination is simple and thoughtful: white beans add body, chard brings a green, vegetal flavor and a range of textures, and lemon keeps everything fresh. Garlic provides a savory base; parsley and a drizzle of chili oil liven up the flavor at the table without overpowering the beans.
Chard is generally easy to find in the Netherlands from spring through fall. Choose a bunch with firm, undamaged leaves and fresh-looking stems. The stems are crunchier and take a little longer to cook than the leaves. Cooking them first makes them tender without turning the leaves to mush. If your chard has particularly thick stems, cut them a little smaller. Out of season, kale is an alternative, though it needs a little more cooking time and has a stronger flavor. Spinach works too, but wilts faster and gives a softer result.
Canned or jarred white beans make this dish practical: rinse them and drain them well so the stew doesn’t become unnecessarily salty or cloudy. Cannellini beans are mild and creamy; butter beans are larger and have a slightly coarser bite. Mash some of the beans against the side of the pan. Their starch will thicken the vegetable broth while the rest stay whole. Don’t add extra liquid right away: the sauce will naturally thicken after you mash the beans. If the stew ends up thicker than you’d like, stir in a splash of broth.
Lemon zest adds fragrant freshness; a little juice brings acidity. Zest only the yellow part of the peel, as the white part can taste bitter. Taste before adding extra salt: the broth and beans may already be quite savory. The chili oil is meant as a finishing touch, so you can adjust the heat for each serving. No chili oil on hand? Use regular olive oil and some chili flakes, but add them sparingly.
Serve the stew straight away with hearty bread to mop up the sauce. A simple green salad goes well with it if you’d like a fresher meal. Cool leftovers quickly, cover and refrigerate them within two hours, and eat them within two days. Reheat only the portion you need, stirring until piping hot throughout; add a little water or broth if needed to loosen the sauce.
Wash the chard. Cut the stems into pieces about 1 cm long and roughly chop the leaves; keep the stems and leaves separate.
Heat the olive oil in a large pan over medium heat. Add the chard stems and cook for 5 minutes, until they start to soften. Stir in the garlic and cook for 30 seconds.
Add the chard leaves and toss until they start to wilt. Add the white beans, vegetable broth, salt and black pepper. Bring to a boil, then simmer gently for 8–10 minutes, until the stems are tender.
Use a potato masher to mash about a third of the beans against the side of the pan. Simmer the stew gently for another 2 minutes, stirring occasionally so the sauce thickens.
Remove the pan from the heat. Stir in the lemon zest, lemon juice and parsley. Taste and add more salt or pepper if needed.
Divide the stew among four bowls and finish each serving with chili oil to taste. Serve with the bread.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.