This is a delicious (if not somewhat unphotogenic) recipe found in the most recent issue of The Food Network's magazine.
This isn't your typical sweet and bacon-y baked bean recipe (although I do love that kind). This lets more of the bean flavor come through, and adds some swiss chard for a little extra nutrition.
We found it pretty yummy. I was making shredded pork the same night so used that instead of the lean turkey or ham called for in the recipe.
Here's how to make it....
This isn't your typical sweet and bacon-y baked bean recipe (although I do love that kind). This lets more of the bean flavor come through, and adds some swiss chard for a little extra nutrition.
We found it pretty yummy. I was making shredded pork the same night so used that instead of the lean turkey or ham called for in the recipe.
Here's how to make it....
- 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
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.
8 comments:
That's an interesting twist.
This isn't unphotogenic at all, I think it looks quite good. I love beans and I love swiss chard. I'm so glad you made this as I somehow missed it in the magazine. Thanks!
I saw that recipe as well and "dog-eared" the page because I thought it sounded good. So glad you had a chance to try it and give it a thumbs-up! :)
I love that you snuck some veggies in this dish! I should check out this magazine!
Okay, I love both beans and greens, but I didn't see this recipe while looking through the magazine. I'm definitely going to be making these one day. I could make an entire meal out of them!
I actually think it looks really good! Thank you for sharing yet another tasty meal. This was a lovely way to end my week. I hope you have a beautiful weekend and a happy 4th of July!
I think this bean dish sounds wonderful. I love the added greens!
Definitely, pulled pork is the way to go with beans. You made a wise choice:) Happy 4th!
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