Beans and Greens Ragout

🥘 Ingredients

• water ¾ cup
• salt pinch
• Israeli couscous ½ cup
• olive oil 2 tbsp
• garlic 4 cloves
• Fresno chile 1
• salt
• onion 1
• Swiss chard 4 oz
• carrot 1
• salt
• pepper
• New England seasoning 1 tsp
• tomato powder 2 tbsp
• water 2 ½ cups
• butter beans 13.4 oz
• vegetable broth concentrate 4 tsp
• cashew yogurt 2 tbsp

Cook the couscous

1. 1

   Add water and - salt to a small saucepan and bring to a boil. Add Israeli couscous and reduce heat to a simmer. Cover and cook until water is absorbed, 8 minutes to 10 minutes .

Make the chile garlic oil

1. 1

   Heat olive oil in a large pot over medium heat. Add garlic , peeled and thinly sliced, and half of Fresno chile , trimmed, deseeded, and minced. Cook, stirring constantly, until lightly browned, 2 minutes to 3 minutes . Sprinkle with - salt and transfer chile garlic oil to a medium bowl . Set aside to cool.

Cook the aromatics

1. 1

   Return the unrinsed large pot to medium-high heat. Add onion , peeled and diced, Swiss chard stems (thinly sliced), carrot , peeled and sliced into thin rounds, and a pinch of - salt and - pepper . Cook, stirring often, until vegetables are softened, 3 minutes to 5 minutes . Add New England seasoning , tomato powder , and water to the pot and bring to a simmer.

Add the greens

1. 1

   Add &Swiss chard leaves (roughly chopped), butter beans , drained and rinsed, and vegetable broth concentrate to the pot. Continue to cook, stirring occasionally, until greens are tender, 5 minutes to 6 minutes .

Serve

1. 1

   Add cashew yogurt to the bowl with chile garlic oil and stir. Ladle beans & greens ragout into bowls. Top with &couscous and dollop with chile garlic yogurt. Sprinkle with remaining minced &Fresno chile.