Chard and Navy BeansPosted: April 14, 2010
For dinner last night I threw together an impromptu navy bean dish that turned out quite well. Having pre-cooked the beans in the pressure cooker, the method here was basically like a chili, but a totally different set of flavors. We served it over brown rice with some cornbread on the side.
Chard and Navy Beans
3 cups cooked navy beans
1 bunch rainbow chard (separate stems and leaves, chop the former, chiffonade the latter)
1 onion, chopped
3 cloves garlic, minced
ginger (we had powder, but fresh would be great)
crushed red pepper
salt and pepper
1. In a pot, sautee the garlic and onion in olive oil until the onion is translucent.
2. Add chopped chard stems, along with the crushed red pepper, a dash of salt, some pepper, some lemon juice (a glug or so) and ginger. Let it cook for a few minutes until the stems begin to soften.
3. Add the chard leaves and the beans, stir, and cover. Check after a couple of minutes and if the chard hasn’t released enough water to have a finger (as in “a finger of whiskey”) or so of liquid at the bottom of the pot, add some water.
4. When the chard leaves are tender enough for your liking, serve over rice. Add a squirt of sriracha if you like it spicier.