Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
33
High
Nutrition per serving
Calories498 kcal (25%)
Total Fat18.4 g (26%)
Carbs68.5 g (26%)
Sugars6.1 g (7%)
Protein16.1 g (32%)
Sodium494.5 mg (25%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonneutral oil
1yellow onion
peeled and diced
3 tablespoonsbutter
1 teaspoondry thyme
1 teaspoonpaprika
34 teaspoongarlic powder
½ teaspooncrushed red pepper
5 cupswater
or vegetable stock
15 ouncecan butter beans
drained and rinsed
1 cuppearl couscous
4 ribscelery
trimmed and diced
6 ouncesbaby bok choy
trimmed and thinly
8 ouncesfresh green beans
or fresh snow peas roughly chopped
¼ cupfresh dill
chopped, roughly chopped
salt
to taste
pepper
to taste
¼ cupcrème fraîche
0.5lemon
juiced
Salt
Instructions
Step 1
Cook the aromatics: Heat oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes until it just begins to soften. Add the celery and cook an additional 5-7 minutes until it softens-season with salt.
Step 2
Bloom the herbs: Melt the butter into the center of the pot. Once bubbly, add the dry thyme, paprika, garlic powder, and crushed red pepper. Toss to coat the aromatics and cook for 45 seconds until fragrant.
Step 3
Simmer the broth: Add the water or stock, beans, and pearl couscous and bring to a boil. Reduce heat and simmer for 10-15 minutes until the couscous is almost al dente. Taste and season to your preferences.
Step 4
Cook the vegetables: Add the bok choy and green beans and cook for an additional 5-7 minutes until the green beans are bright green and tender- crisp. Add the dill and cook for 1-2 minutes more. Taste and season once more to taste.
Step 5
Prepare the crème fraiche: In a bowl, whisk together crème fraîche and lemon juice until smooth-season with a pinch of salt.
Step 6
To serve: Ladle the brothy beans into shallow bowls. Drizzle with the lemony crème fraîche. Enjoy!
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