Dinner · Lunch
Coconut White Beans with Sweet Potato & Greens
- Serves
- 6 servings
Bring it to the table
About this recipe.
Creamy coconut beans and greens with a blended ginger-chile base and golden baguette toasts.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 medium onion (coarsely chopped)
- 1 plum tomato (coarsely chopped)
- 3 garlic cloves
- 1 1-inch piece ginger (scrubbed)
- 2 red Thai chiles (or 1 Fresno chile)
- 3 tablespoons extra-virgin olive oil (divided, plus more to serve)
- 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt, divided, plus more to taste)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 13.5-oz can unsweetened coconut milk
- 2 cups water
- 1 medium sweet potato (peeled and cut into 1/4-inch rounds)
- 1 large bunch Swiss chard or Tuscan kale (ribs and stems removed, leaves coarsely chopped)
- 2 15-oz cans butter, gigante or cannellini beans (rinsed and drained)
- 2 tablespoons fresh lemon juice (plus more to taste)
- 1 baguette (cut diagonally into 1-inch slices)
- flaky sea salt (to finish)
Start with a concentrated flavor base
Cooking the blended vegetables until thick gives the coconut broth a fuller flavor. Slice the sweet potato evenly so it softens at the same pace throughout the skillet.
At the table
Set the toasts beside the bowls so they stay crisp until dipped into the broth.
The cooking plan
How to make Coconut White Beans with Sweet Potato & Greens.
Blend the onion, tomato, garlic, ginger and chiles into a smooth puree. Heat 1 tablespoon oil in a large deep skillet over medium heat. Add the puree and half the measured kosher salt. Cook for 12–16 minutes, stirring now and then, until the water has cooked off and the mixture thickens into a paste.
Stir in the coriander, cumin and remaining measured kosher salt. Add the coconut milk and water. Raise the heat to medium-high and bring to a boil. Add the sweet potato and cook for 10–12 minutes, stirring occasionally, until tender.
Fold in the greens and drained beans. Cook for about 4 minutes, until the greens have wilted and the beans are hot. Remove from the heat, stir in the lemon juice and adjust the seasoning.
Meanwhile, heat 1 tablespoon oil in another large skillet over medium-high heat. Toast half the baguette slices for about 2 minutes on each side. Add the remaining tablespoon oil and repeat with the rest of the bread.
Ladle the beans and greens into bowls. Finish with flaky salt and a little extra oil if desired, and serve with the toasts.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Coconut White Beans with Sweet Potato & Greens
Ingredients
- 1 medium onion coarsely chopped
- 1 plum tomato coarsely chopped
- 3 garlic cloves
- 1 1-inch piece ginger scrubbed
- 2 red Thai chiles or 1 Fresno chile
3 tablespoons extra-virgin olive oil divided, plus more to serve- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt, divided, plus more to taste
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 13.5-oz can unsweetened coconut milk
- 2 cups water
- 1 medium sweet potato peeled and cut into 1/4-inch rounds
- 1 large bunch Swiss chard or Tuscan kale ribs and stems removed, leaves coarsely chopped
- 2 15-oz cans butter, gigante or cannellini beans rinsed and drained
- 2 tablespoons fresh lemon juice plus more to taste
- 1 baguette cut diagonally into 1-inch slices
- flaky sea salt to finish
Instructions
- Blend the onion, tomato, garlic, ginger and chiles into a smooth puree. Heat 1 tablespoon oil in a large deep skillet over medium heat. Add the puree and half the measured kosher salt. Cook for 12–16 minutes, stirring now and then, until the water has cooked off and the mixture thickens into a paste.
- Stir in the coriander, cumin and remaining measured kosher salt. Add the coconut milk and water. Raise the heat to medium-high and bring to a boil. Add the sweet potato and cook for 10–12 minutes, stirring occasionally, until tender.
- Fold in the greens and drained beans. Cook for about 4 minutes, until the greens have wilted and the beans are hot. Remove from the heat, stir in the lemon juice and adjust the seasoning.
- Meanwhile, heat 1 tablespoon oil in another large skillet over medium-high heat. Toast half the baguette slices for about 2 minutes on each side. Add the remaining tablespoon oil and repeat with the rest of the bread.
- Ladle the beans and greens into bowls. Finish with flaky salt and a little extra oil if desired, and serve with the toasts.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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