My company is subsidizing Weight Watchers, and some good folks I know have been successful on The Plan. Tried and true it seemed. And is! I lost 4 lbs this week, although I think my weigh in previously wasn't accurate due to water retention (you know you read this for sexy, witty lines like that one).
Anyways, BIG NEWS: beans are back! Legumes, come to Mama! I never missed something so much (aside from heavy cream and maple syrup and buttered toast). All that protein on the previous plan had to strictly come from four-legged sources. No tofu, no peanut butter, no cottage cheese, no beans. Boooooooooooooooooooooooooo! I love me some beans, and am so happy to see their return.
This recipe was inspired by a Whole Paycheck card. And the rainbow chard that was on sale.
White Beans and Rainbow Chard Ragout
2 1/2 cups chicken stock
1 large yellow onion, diced
5 cloves of garlic, minced
2/3 white wine
4 teaspoons fresh rosemary, chopped
1 tsp dried thyme
12 ounces wild mix mushrooms, finely sliced
2 teaspoons soy sauce
1 tablespoon spelt flour
1 can white beans, drained and rinsed
2 bunches rainbow chard, stems chopped finely and greens torn
Pepper to taste
Bring 1/4 cup chicken stock to simmer in a large saute pan on medium-high heat. Add onion and garlic. Cook until soft, about 6-7 minutes. Add rosemary and thyme. Stir in wine and cook for 2 minutes until slightly reduced. Add mushrooms. Reduce heat to low and cover. Cook for 5 minutes, until mushrooms are very tender. Stir in remaining broth and turn heat to medium-high. In a small bowl, whisk soy sauce and spelt flour together. Add tablespoon or so of hot stock mixture. Whisk until smooth. Add to pan. Cook for 1-2 minutes, stirring soy sauce mixture until well incorporated and broth starts to thicken. Add beans and greens, in batches. Continue to cook for 5-6 minutes. Beans should be warm through out and greens wilted. Season with pepper, and relish in the carbs, protein and vegetable-deliciousness.
I'd serve this atop some polenta or in a bowl with a crusty tear of bread to sop up the ragout goodness. Any kind of green could sub the rainbow chard: regular chard, kale, mustard greens, collards...