This stew—a take on mbaazi wa nazi, an East African pigeon pea dish that frequented my dining table growing up—features an aromatic curry paste that comes together quickly in a blender. As in the original, I opted for spicy red Thai chile to bring heat, but you can easily use jalapeño or serrano, or skip the chilis entirely for a heat-free version. For this version I use big creamy white beans, some Swiss chard, and sweet potato to add bulk, but feel free to sub any beans, tender leafy greens, or hearty veggies you like.
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Ingredients
4–6 servings
1
medium onion, coarsely chopped
1
plum tomato, coarsely chopped
3
garlic cloves
1
1″ piece ginger, scrubbed
2
red Thai chiles or 1 Fresno chile
3
Tbsp. extra-virgin olive oil, divided, plus more for serving
2
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
½
tsp. ground coriander
½
tsp. ground cumin
1
13.5-oz. can unsweetened coconut milk
1
medium sweet potato, peeled, sliced into ¼”-thick 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
2
Tbsp. (or more) fresh lemon juice
1
baguette, sliced on a diagonal 1″ thick
Flaky sea salt
Preparation
-
Step 1
Purée 1 medium onion, coarsely chopped, 1 plum tomato, coarsely chopped, 3 garlic cloves, one 1″ piece ginger, scrubbed, and 2 red Thai chiles or 1 Fresno chile in a blender until smooth.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large deep skillet over medium. Add onion mixture and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until moisture is evaporated and mixture is paste-like in consistency and beginning to stick to bottom of skillet, 12–16 minutes.
Step 3
Stir in ½ tsp. ground coriander, ½ tsp. ground cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Pour in one 13.5-oz. can unsweetened coconut milk and 2 cups water; stir to combine. Increase heat to medium-high and bring to a boil. Add 1 medium sweet potato, peeled, sliced into ¼”-thick rounds, and cook, stirring occasionally, until tender, 10–12 minutes.
Step 4
Add 1 large bunch Swiss chard or Tuscan kale, ribs and stems removed, leaves coarsely chopped, and two 15-oz. cans butter, gigante, or cannellini beans, rinsed, and cook, stirring occasionally, until chard is wilted, about 4 minutes. Remove from heat and stir in 2 Tbsp. fresh lemon juice. Taste and add more kosher salt and/or lemon juice if needed.
Step 5
Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Working in 2 batches and adding 1 Tbsp. extra-virgin olive oil between batches, fry 1 baguette, sliced on a diagonal 1″ thick, until golden, about 2 minutes per side. Set aside.
Step 6
Divide stew among bowls. Season with flaky sea salt and drizzle with more extra-virgin olive oil. Serve with toasts.
