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Beans and Greens Stew

Dear reader, how are you!? How’s it hanging? It’s beginning to look A LOT like Christmas, my favorite time of year and you bet I’m busy baking cookies and watching Elf on repeat. After throwing out my back and having an awful week as a result of that I am back and better than ever. lol chill, girl.

For starters, I’ve a great podcast recommendation that no one asked for, but I’m sharing anyway – just give it a listen and thank me later. It’s called FluentlyForward and the host, Shannon McNamara, is such a funny and charismatic storyteller. She dives into celebrity gossip and blind items in way that makes you feel like you’re just catching up with a friend. It’s lighthearted, so entertaining and incredibly magnetic. I’m absolutely hooked! She just did an episode on Jeffrey Epstein and Ghislaine Maxwell and oh my, the whole thing is wild.

Beans and Greens Stew

Now let’s circle back to my original point about Christmas, such cozy times Christmastime, and what else is cozy and nice? A big bowl of stew! Amirite?

I love soups and stews, and they don’t need to be boring or bland. This one has textures, it’s chunky, salty, umami-rich, it’s high in fiber (hello beans!). The Swiss chard adds an earthy flavor on top of being an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium (it also contains antioxidants), but you can sub for spinach, kale, or mustard greens. Sautéing the onion until brown and caramilsed adds a deep, complex flavor and the doenjang – Korean fermented soybean paste – adds another layer of saltiness. It’s stronger and saltier than miso, but if you can’t find it, miso is a great substitute. The brown butter sage bread is a perfect accompaniment. Add freshly grated parmesan cheese to finish off this wonderfully comforting stew.

Beans and Greens Stew

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 2 tbsp olive oil
  • 1 red onion
  • 2 carrots
  • 2 tbsp doenjang
  • 2 tsp honey
  • 1 tsp red pepper flakes
  • 1 can cannellini beans, rinsed and drained
  • 1 tbsp soy sauce
  • 2 cups water
  • 1/2 bunch Swiss chard
  • 4 slices crusty bread
  • 2 tbsp butter
  • 4 sprigs sage
  • Grated Parmesan, for serving


  1. Roughly chop the chard, thinly slice the onion and slice the carrots.
  2. Heat the olive oil in a large pot over medium. Add the onion and cook, stirring occasionally, until lightly caramelized, about 5 minutes. Season with salt and pepper. Stir in carrots.
  3. Stir in red pepper flakes and doenjang.
  4. Add in honey and cook for another minute.
  5. Add the beans and soy sauce, stirring to coat evenly. Add water and bring to a boil, then reduce heat and simmer until carrots are tender and broth has thickened, about 20 minutes.
  6. Stir in the chard and cook until wilted, about 5 minutes. Taste and add more salt, red pepper flakes and doenjang as desired.
  7. Meanwhile prepare the bread: Heat the butter in skillet over medium. Add fresh sage leaves and cook until sage is crispy and butter begins to brown in bits on the bottom of the pan. Add bread and cook, flipping once until toasted, about 5 minutes. Set aside.
  8. Serve stew with toast, parmesan cheese and a drizzle of olive oil.

Tips & Tricks: You can sub the Swiss chard for spinach, kale, or mustard greens. Can’t find doenjang? Miso is a great substitute!

If you make this Beans and Greens Stew please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.


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