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Old 01-08-2011, 02:44 PM
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Electriclime Electriclime is offline
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Default White Bean Stew

Simple and filling little recipe for the winter. You could substitute the greens and beans with other varieties. The magazine I saw the recipe in listed a 26oz can of diced tomatoes while this one one lists 1 cup. I'd prolly go in between with a 15oz can diced, unless you want more tomato flavor.

http://today.msnbc.msn.com/id/334930...oday-foodwine/

Ingredients

* 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
* 1/4 cup extra-virgin olive oil
* 3 garlic cloves, thinly sliced
* 1/4 teaspoon crushed red pepper
* 1 cup canned tomatoes, chopped
* One 16-ounce can cannellini beans, drained and rinsed
* Salt

Preparation

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.
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Old 01-20-2011, 03:26 AM
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That sounds almost exactly like what i made last night... and it was GOOD
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Old 05-26-2012, 02:57 AM
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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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