Baked Beans With Swiss Chard Food

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD

Steps:

• Combine the drained beans, bay leaf and water (enough to cover by an inch) in a large, ovenproof casserole or Dutch oven (earthenware is nice) and bring to a gentle boil. Reduce the heat, cover and simmer 45 minutes to an hour, until just tender. Check from time to time to make sure the beans are submerged and add water if necessary. Remove the bay leaf.
• Meanwhile, preheat the oven to 325 degrees. Heat 3 tablespoons of the olive oil in a medium-size heavy skillet over medium heat and add the onions. Cook, stirring often, until tender and lightly caramelized, about 10 minutes. Turn down the heat to low, add a generous pinch of salt, cover and continue to simmer, stirring often, until the onions are dark brown and have melted down to half their original volume, another 15 to 20 minutes. Stir into the beans, along with the pomegranate molasses, tomatoes, and salt and pepper to taste. Place in the oven and bake, covered, for 1 hour. The beans should be very tender. Check from time to time to make sure the beans are submerged; add water as necessary or just press down on the beans to cover them with liquid. (They shouldn't be swimming, though.)
• Uncover the beans, taste and adjust salt, and stir in the Swiss chard. Sprinkle the walnuts over the top and drizzle on the final tablespoon of oil. Return to the oven and bake, uncovered, for 15 minutes more. Remove from the oven, taste and adjust seasonings. Serve hot or warm.

ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD

Steps:

• Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
• Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
• Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

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.

CHARD AND BEANS WITH CHICKEN SAUSAGE

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes.
• Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
• Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper.
• Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley.

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

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.

SPICY SWISS CHARD & BEANS

Steps:

• Remove stems from swiss chard; coarsely chop swiss chard leaves.
• Heat oil in 5-quart dutch oven over medium-high heat until hot.
• Add swiss chard.
• Cook until wilted, but still bright green, stirring frequently.
• Stir in beans, green pepper sauce and salt.
• Cook over medium heat until mixture is heated through.