Rainbow chard, red bean and peanut stew

 

Holy fuck, this was so simple and SO delicious.  Had to do something new with the weekly rainbow chard arrival via CERES vegie box and this was perfect.  Served it with extremely buttery/cheesy/salty mashed potatoes, would also work with rice.  Enjoy. x

UPDATE NOTE: sautee onion before adding rainbow chard, as the chard releases way too much liquid!  Live and learn, babes.

via: https://www.onegreenplanet.org/vegan-recipe/rainbow-chard-red-bean-and-peanut-stew/

Ingredients

• 1 tablespoon sunflower oil
• 1 onion, roughly chopped
• 3.5 ounces rainbow chard, roughly chopped
• 3 cloves of garlic, crushed
• 1 teaspoon dried chili flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 14-ounce can chopped tomatoes
• 4 rounded tablespoons crunchy peanut butter
• 8.5-ounce can red kidney beans, rinsed and drained
• 1 tablespoon light soy sauce or grain-free tamari
• Generous handful of fresh cilantro, roughly chopped
• Pinch of sea salt

Preparation

1. Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.
2. Add the garlic to the pan, along with the chili flakes, cumin, and ginger and cook for a further minute.
3. Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.
4. Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.
5. Spoon into bowls and scatter with the coriander. Season with salt.