Shell Beans and Potato Ragout with Swiss Chard
Warm, hearty, and brimming with rustic charm, the Shell Beans and Potato Ragout with Swiss Chard is a one-pot wonder that celebrates the earthy flavors of fresh, seasonal produce. Featuring tender shell beans, creamy Yukon Gold potatoes, and vibrant Swiss chard, this comforting vegetarian ragout is simmered in a fragrant broth infused with garlic, onion, tomato paste, and fresh thyme. A hint of lemon zest adds a refreshing brightness, while chopped parsley lends a fresh burst of color and flavor to finish. Perfect for cozy family dinners, this wholesome recipe is a delightful balance of nutrition and indulgence—and pairs beautifully with crusty bread or a side of rice. Ready in just under an hour, this ragout is a sustainable and satisfying way to showcase your favorite farmer’s market finds. Make it your next go-to for a healthy, soul-warming meal! Keywords: shell beans, Swiss chard recipe, vegetarian potato ragout, one-pot dinner, seasonal ingredients.
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Recipe Information
Ingredients
- 1.5 cups Fresh shell beans (lima, cranberry, or other variety)
- 3 medium Yukon Gold potatoes, diced
- 3 cups Swiss chard leaves, stems removed and roughly chopped
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Lemon zest, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the shell beans thoroughly under cold water. If using fresh shell beans, remove them from their pods and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until translucent and softened.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the tomato paste and fresh thyme, cooking for an additional 2 minutes to deepen the flavors.
Add the diced potatoes and shell beans to the pot, stirring to coat them evenly in the onion, garlic, and tomato mixture.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer the ragout for 25-30 minutes, or until the potatoes are tender and the beans are cooked through. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
While the ragout simmers, prepare the Swiss chard by rinsing the leaves thoroughly. Remove the stems and roughly chop the leaves into bite-sized pieces.
During the last 5 minutes of cooking, stir the chopped Swiss chard into the ragout. Allow the chard to wilt and cook through.
Season the ragout with salt and freshly ground black pepper. Adjust seasoning to taste.
Remove the bay leaf and stir in the grated lemon zest for a bright, fresh finish.
Serve the ragout hot, garnished with chopped fresh parsley alongside crusty bread or rice, if desired.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5087 mg | 221% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 36.3 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 7752 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
