Comfort yourself with this bean stew recipe

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This recipe and images first appeared on and are republished here with full permission

Years ago I made a random white bean side dish that I left on the hot plate to stay warm for Shabbat dinner.  When I was ready to serve the dish the liquid had mostly evaporated and I feared a disaster in front of a table full of hungry guests.  Turned out to be the best dish on the table.  I love happy accidents, they lead to the best recipes.

This recipe is perfect on a cold winter night when all you want is something hot, soothing and full of flavor, this concentrated bean stew totally does the trick. The secret is the sun-dried tomatoes. The longer they sit the more they infuse the stew with a salty, umami rich flavor you will want to savor. And let’s face it, we can all use a bit of sun in December.

Since the time of my happy accident I have played around a bit, adding chicken, using different kinds of greens and other flavorings, but my favorite is still the original “mistake” recipe from a few years ago. Combine any hearty winter greens, white cannellini beans, rosemary, lots of garlic and sun dried tomatoes.  You can use chicken or vegetable stock or water and cook for at least an hour and simmer for up to 3 hours on low.  Pure comfort!

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By the way, one of my favorite books is Comfort Me With Apples from Ruth Reichl and that inspired the title, anyone else read it?

Anyways, here is my recipe for an amazing bean stew, Chard and White Bean Stew Recipe, now keep browsing on some other comforting bean stew recipes you might just be craving right about now.

Chard and White Bean Stew Recipe

You can whip up this Chard and White Bean Stew in less than 30 minutes, but I also like when it sits longer and gets mushy and warm, it doesn’t look as pretty, but it is good. You can serve with meat or fish or it is a complete meal on it’s own.


  • 1 bunch Swiss chard, ribs and stems removed, cleaned and chopped
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 can cannellini beans, drained and rinsed
  • 1 cups water or broth
  • 1/2 cup sun sliced dried tomatoes
  • Sprig rosemary, chopped
  • 1 bay leaf
  • 1/2 teaspoon salt, to taste
  • Freshly ground black pepper


In medium deep pot, heat olive oil over medium high heat.  Add onion and sauté 5 minutes.  Add garlic and chard.  Saute for another 5 minutes.  Add beans, broth and sun dried tomatoes.  Stir and add rosemary, bay leaf and salt and pepper to taste.  Bring to a boil and then allow to simmer 20-30 minutes.

Serve on it’s own with some crusty bread or use it over pasta with some Parmesan cheese.