Trying to add more beans and leafy greens to your diet? These baked beans with Swiss chard and kale combine both in one tasty dish.
I won’t bore you with a long explanation about why I haven’t been blogging much lately. Suffice it to say that I’ve been busy unpacking, reading a lot about new ways to eat healthy and exploring Chapel Hill, NC where I now live. The farmers’ markets around here are just incredible!
When I stumbled upon rainbow Swiss chard and Lacinato kale at one market, I decided to try a twist on baked beans. Most baked bean recipes include brown sugar and are overly sweet. This savory version includes greens, tomatoes and fresh herbs instead.
Use whatever beans you have on hand – I used a combination of pink beans, pinto beans and cannellini beans. Use three cans, rinse two and include the liquid from the third. Better yet, soak and cook dried beans and use a little bit of the cooking liquid.
These beans and greens really pack a nutritional punch. They are low in cholesterol and saturated fat, but high in fiber, vitamins and minerals.
Baked Beans with Swiss Chard and Kale
- 1 tablespoon extra-virgin olive oil
- 1/4 large onion chopped
- 1 stalk celery finely chopped
- 1 carrot peeled and finely chopped
- 3 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1/2 bunch of Swiss chard stems/ribs removed and leaves chopped
- 1/2 bunch of kale stems/ribs removed and leaves chopped
- 1/4 cup water
- 1 15 ounce can diced tomatoes, undrained
- 1 15 ounce can pink beans, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 15 ounce can cannellini beans, undrained
- 2 tablespoons chopped fresh parsley
- leaves from a 6-inch sprig of thyme or lemon thyme chopped
- leaves from a 6-inch spring of fresh oregano chopped
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, celery, carrot and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Add the chard, kale and water to the pan. Cook and stir until the greens wilt, about 5 minutes. Add tomatoes and increase heat. Simmer for about 5 minutes. Add the beans and stir. Add the parsley, thyme and oregano and stir. Simmer for another 3 minutes or so.
Preheat oven to 375°F.
Coarsely mash about one-third of the beans in the pot with a potato masher. Season with salt. Transfer the bean mixture to a 2 quart baking dish, cover and place in preheated oven. Bake 45 minutes, then uncover and bake an additional 15 minutes.