Chard and Pinto Bean Stew

Rainbow chard makes this dish beautifully colourful and there’s a lovely warmth from the chilli, ginger and spices. It’s also a great one-pot-wonder for quick weekday suppers which all the family can enjoy!

I am using some pinto beans which are available as dried beans from our online farm shop – so these would need to be soaked and cooked in advance.

Serves 4


  • 250g Rainbow chard (Swiss chard or spinach could also be used)
  • 240g Pinto beans (cooked & drained weight) (or other beans)
  • 1 onion
  • 4 cloves of garlic
  • 1 chilli
  • Ginger (thumb sized piece)
  • Coriander

From the store cupboard:

  • 2 tbsp cumin
  • 4 heaped tbsp crunchy peanut butter
  • 2 x 400g tinned chopped tomatoes
  • Sunflower / vegetable oil
  • 2 tbsp tamari / Soy sauce


  1. Chop onion, garlic, ginger and chilli (retain seeds for extra heat if you like!)
  2. Chop the chard stalks into approx 2cm pieces and then the leafier parts into ribbons.
  3. Add oil to a large pan and start to fry the chopped onion on a medium heat to soften for about 5 minutes. Then add the chard stalks, garlic, chilli, ginger and cumin and you should start to smell a lovely aroma!
  4. Add the chard ribbons and allow to wilt, then add the chopped tomatoes, peanut butter and pinto beans and cook for 10 minutes.
  5. Add the tamari to flavour at the end and check seasoning.
  6. Serve in bowls with some chopped coriander to finish.

Recipe by Verity – adapted from a recipe by Katy Beskow