Swiss Chard With Pinto Beans Recipes

TUSCAN SWISS CHARD AND BEANS SOUP

Steps:

• Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
• In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
• Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
• Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
• Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
• Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
• Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
• Yields: 4 to 6 servings.

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.

SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
• Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
• Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
• Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

SWISS CHARD BEAN SOUP

Steps:

• In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

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.

SWISS CHARD WITH PINTO BEANS

Steps:

• saute garlic and crushed red pepper
• add swiss chard, cover (4 min).
• add beans and tomatoes (4 min).
• salt, pepper, lime.
• simmer until sauce is reduced.

SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish. 2. Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes. 3. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish. 4. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.