Bean Stew with Spinach and Chard

Ingredients

• Beans1 cup (200 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Spinach1 cup (30 g)
• Chard1 leaf (45 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)
• Thyme1/2 tablespoon (2 g)
• Paprika Powder1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans. Crush or blend half of the beans with a little of the cooking broth.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   While heating a pot over medium-high heat, chop the onion and garlic.

5. 5

   Step 5

   Once heated, add the oil, spread and add the onion and garlic. Stir-fry for 5 minutes over medium heat.

6. 6

   Step 6

   Peel and dice the carrot. Add the carrot.

7. 7

   Step 7

   Add the blended tomato, beans, paprika powder and thyme.

8. 8

   Step 8

   Then add the chard, spinach cut into strips and salt and pepper to taste.

9. 9

   Step 9

   Lower the heat, cover and cook for 15 minutes.

10. 10

    Step 10

    Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Spinach and Chard can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.