Coconutty Beans and Greens Stew Recipe
In a blender, puree 1 medium onion, roughly chopped, 1 plum tomato, roughly chopped, 3 garlic cloves, 1 inch piece ginger, scrubbed, and 2 red Thai chilies or 1 Fresno chilli until smooth.
Heat 1 tbsp. Extra virgin olive oil in a large deep skillet over medium heat. Add onion mixture and 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt. Cook, stirring occasionally, until moisture has evaporated and mixture is pasty and sticking to bottom of pan, 12-16 minutes.
Stir in ½ tsp. ground coriander, ½ tsp. ground cumin and 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt. Pour a 13.5-oz. can of unsweetened coconut milk and 2 cups of water; stir to combine. Increase heat to medium-high and bring to a boil. Add 1 medium sweet potato, peeled, sliced into ¼ inch thick and cook until tender, 10-12 minutes, stirring occasionally.
Add 1 large bunch of Swiss chard or Tuscan kale, ribs and stems removed, leaves roughly chopped, and two 15-oz. Rinse can of butter, gigante, or cannellini beans, and cook, stirring occasionally, until chard wilts, about 4 minutes. Remove from the heat and stir in 2 tbsp. fresh lemon juice. Taste and add more kosher salt and/or lemon juice if needed.
Meanwhile, heat 1 tbsp. Heat extra virgin olive oil in a large cast iron skillet over medium-high heat. Work in 2 batches and add 1 tbsp. Fry extra virgin olive oil between servings, fry 1 baguette, cut diagonally into 1 inch slices until golden brown, about 2 minutes per side. Put aside.
Divide stew among bowls. Season with flaky sea salt and drizzle with more extra virgin olive oil. Serve with toast.