Best Swiss Chard With Pinto Beans Recipes

SAUTEED SWISS CHARD AND BEANS

Steps:

• Wash Swiss chard to remove dirt and sand
• Remove stems from the leaves.
• Cut stems into 1 inch pieces and parboil JUST the stems in acidulated water (1 quart water with 2 Tablespoons lemon juice added) for 3 to 5 minutes; drain.
• Cut the chard leaves into 1 inch strips. Cook JUST the leaves in a skillet over medium heat for 3 to 5 minutes in the water that clings to the leaves. Once leaves are wilted, remove from pan and set aside.
• In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes.
• Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
• Add wilted Swiss chard leaves to the mixture. Season with salt and pepper.
• Serve hot. An additional drizzle of olive oil and grated Parmesan cheese are optional toppings.

BAKED BEANS WITH SWISS CHARD

Steps:

• 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.

POLENTA OR GRITS WITH BEANS AND CHARD

Steps:

• Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
• Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
• Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.