Rainbow Chard, Kidney Bean and Peanut Stew


1 tablespoon sunflower oil
1 onion, roughly chopped
100g rainbow chard, roughly chopped
3 cloves of garlic, crushed
1 teaspoon dried chili flakes
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 tin chopped tomatoes
4 rounded tablespoons crunchy peanut butter
1 tin red kidney beans, rinsed and drained
1 tablespoon soy sauce
Generous handful of fresh coriander leaves, roughly chopped
Pinch of sea salt


  1. Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.
  2. Add the garlic to the pan, along with the chili flakes, cumin, and ginger and cook for a further minute.
  3. Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.
  4. Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.
  5. Spoon into bowls and scatter with the coriander. Season with salt.


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