Photo: Baked Beans With Swiss Chard Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small stalk celery, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
- 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
- 1 15-ounce can whole tomatoes, crushed by hand
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can navy beans, undrained
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
Directions
Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.
SERVES 6
Calories: 393
Total Fat: 4 grams
Saturated Fat: 1 grams
Protein: 24 grams
Total carbohydrates: 67 grams
Sugar: 3 grams
Fiber: 18 grams
Cholesterol: 7 milligrams
Sodium: 1325 milligrams
Photograph by Yunhee Kim
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By lilredwitch9_83...
Terrebonne
on February 19, 2012
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I tweaked it quite a bit to best suit my tastes. More veggies, less beans, so it's more of a veggie stew with beans, with a punch. In lieu of ham of turkey, I first rendered 2-oz of salted pork in the olive oil until crispy golden and then proceeded with 1 1/2 carrot and 1 1/2 celery stalk and 1 onion. I continued with the recipe but used fired roasted diced tomatoes. I added one bay leaf and 1/4 teaspoon of cayenne. In lieu of water, I used about ½-2/3 cups chicken stock. I used only one can of pinto beans. The fire roasted tomatoes added depth of flavour and a certain smokiness. Should be great too with some good bacon of pancetta. Will serve it on rice. Real nice!
By Niborlea
OHIO
on September 26, 2011
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These were great. We loved them. I used mustard greens and couldn't find navy beans in a can so I used white beans. Great with substitute. We very so slightly dry, would add a little more liquid next time.
By grahamsandi_8122722
Clarks Summit, PA
on September 19, 2011
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fantastic recipe!!
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