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Coconut White Beans with Sweet Potato & Greens
White beans, sweet potato and leafy greens simmer in coconut milk over a ginger, tomato and chile base. Crisp pan-toasted bread makes a useful companion for the creamy broth.
- Serves
- 6 servings
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 full recipe
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
Creamy coconut beans and greens with a blended ginger-chile base and golden baguette toasts.
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
Makes 4 generous bowls or 6 smaller servings.
Split the measured kosher salt equally between the puree and coconut milk stages. Use the listed amount for your salt brand.