Chard and Navy Beans

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)
olive oil
lemon juice
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.


5 Comments on “Chard and Navy Beans”

  1. Your cornbread looks like it has whole wheat flour in it. Does it? Do you have a recipe for cornbread made with whole grains?

  2. treesabird says:

    Hm, I wonder if this would work with black beans or white beans…? I’ve never had navy beans but I feel like I see them in blogland a lot, do they have a particular taste to them…?

  3. tinaspins says:

    You can definitely use black or white beans with this. Feel free to experiment with what you have!

    In terms of the cornbread, it did have some WW pastry flour in it because I didn’t have enough cornmeal. I usually make the bread with a high combo of cornmeal and then either some WW flour or oatmeal flour.

  4. […] through the fridge on Friday night, I found the rest of the cooked navy beans left over from the chard dish we made earlier in the week and decided to try my hand at homemade, neurotoxin-free veggie […]

  5. Jenn says:

    Mmmm….!!! I made this tonight and added a bit of BBQ sauce and it was *amazing*! Just wish I’d had the cornbread…. :/

    Love your site! Keep it up 🙂

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