Name: Baked Beans With Swiss Chard
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
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.

Photograph by Yunhee Kim

Courtesy of Food Network Magazine

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Baked Beans With Swiss Chard

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