Puttanesca with Beans and Chard
Servings 3 cups
Ingredients
- 1/4 cup extra-virgin olive oil plus extra if desired
- 4 large garlic cloves peeled
- 1 Thai red chili pepper minced, including seeds
- 2 anchovies chopped
- 2 Tbsp tomato paste
- 2 tsp blonde miso
- 28 oz can fire-roasted diced tomatoes including juice
- 1/4 cup chopped pitted kalamata olives
- 1 Tbsp capers rinsed and drained
- 4 sprigs basil
- 1/4 tsp raw sugar
- 14 oz can cannellini beans rinsed and drained
- 1 cup baby Swiss chard leaves rinsed and spun dry
Instructions
- In medium-sized saucepan, combine oil, garlic, chili pepper, and anchovies. Stir over medium heat until garlic begins to turn golden. Stir in tomato paste and miso and cook for 1 minute. Add diced tomatoes and their juice, olives, capers, basil, and sugar and bring to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, for 15 minutes for flavors to blend. Remove garlic cloves and basil sprigs, if you wish, and discard. Stir in beans and chard and heat through. Season to taste. Drizzle with a splash of additional olive oil and serve spooned over toasted crusty bread.
Notes
Per 1/2 cup: 177 calories; 5 g protein; 10 g total fat (1 g sat. fat); 17 g total carbohydrates (6 g sugars, 4 g fiber); 301 mg sodium