Baked Beans With Swiss Chard

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 5 min
  • Cook: 1 hr 10 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
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