Baked Beans With Swiss Chard
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 15
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 7
- Sodium
- 879
- Total: 1 hr 15 min
- Prep: 5 min
- Cook: 1 hr 10 min
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.