Some time ago, I had dreamt up this great stew with sweet potatoes, white beans, and swiss chard that I served over farro. Unfortunately, I never wrote down the recipe so all that remains of it is a photo and a comment about making up this dish while walking the halls at work.
It sounded so good, so I set out to recreate it. This time documenting ingredients. It is chockfull of vegetable goodness!
It makes a really hearty meal, especially when served over farro. I think a nice crusty bread would be a great accompaniment.
This serves up a huge batch, but is easily halved… it also freezes quite well.
Sweet Potato and White Bean Stew
Olive oil for pan
1 onion, chopped
2 red bell peppers, chopped
3 stalks celery, diced
6-8 garlic cloves, minced
1 bulb fennel, chopped
1 tsp dried oregano
1 tsp dried thyme
3 parsnips, chopped
4 small sweet potatoes, chopped
2 15 oz cans white beans, rinsed and drained
1 32 oz can crushed tomatoes
1 22 oz jar diced fire roasted tomatoes
2 cups vegetable broth
3 bay leaves
1/2 tsp crushed red pepper
salt & pepper to taste
1 bunch swiss chard - leaves and stems chopped (separated)
In dutch oven, heat olive oil, then add onion. Sauté until translucent.
Add red pepper and celery and sauté another 5 minutes.
Add garlic, fennel, oregano and thyme and sauté another 3-5 minutes.
Add remaining ingredients (except for swiss chard) and simmer for about 20 minutes... until thick and stew like.
Add swiss chard stems and allow to simmer another 10 minutes.
Remove bay leaves and add swiss chard leaves, stir and allow to cook 5 more minutes.
Serve alone, or over farro or other grain.
I’m linking up withRock My Vegan Socks & VNutrition for Healthy Vegan Fridays; and with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!