Thread: White Bean Stew
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Old 05-26-2012, 02:57 AM
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Electriclime Electriclime is offline
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Join Date: Jun 2008
Location: Romeo, MI
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Here's an update to this recipe after I've made it several times. I converted to a larger family sized batch and adjusted the bean/tomato ratio.

Bean and Swiss Chard Stew

3 ~15oz. cans cannellini beans (could substitute great northerns)
3 15oz. cans diced stewed tomatoes (I usually buy the Italian seasoned or similar)
2 bunches of Swiss Chard (I'd guess 2-3 pounds)
4-6 cloves garlic (diced)
Dried pepper flakes (optional)

1. Remove stems and dice chard into bite size pieces
2. Boil the chard in a large pot for 5 minutes or until tender; drain and cool.
3. In a large pot heat a few tablespoons of olive oil over medium heat and cook garlic 30-60 seconds until golden (and a pinch or more of red pepper flakes if you want a little heat).
4. Add cans of stewed tomatoes and simmer for a few minutes. Season with a good bit of salt.
5. Drain and rinse the beans then add them to the pot. Bring back to a simmer.
6. Squeeze out any remaining water in the chard and add to the pot.

After the first batch you can easily adjust the tomato/bean ratio to suit your taste. Slices of cooked/smoked sausage, such as sweet fennel or kielbasa are a good addition too.
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