Thursday, June 30, 2011

Baked Beans with Swiss Chard

 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....


  • 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:

The Japanese Redneck said...

That's an interesting twist.

Brenda said...

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!

scrambledhenfruit said...

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! :)

Kerstin said...

I love that you snuck some veggies in this dish! I should check out this magazine!

Kim said...

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!

Monet said...

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!

Donna-FFW said...

I think this bean dish sounds wonderful. I love the added greens!

Chris said...

Definitely, pulled pork is the way to go with beans. You made a wise choice:) Happy 4th!