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Baked Beans with Swiss Chard and Kale
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5 from 1 vote

Baked Beans with Swiss Chard and Kale

Trying to include more legumes and leafy greens in your diet? These baked beans with swiss chard and kale deliver both in one delicious and satisfying dish!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: side
Keyword: baked beans, cannellini beans, white beans and kale
Servings: 8
Calories: 225kcal
Author: Diabetic Foodie


  • 1 tablespoon extra-virgin olive oil
  • ¼ 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
  • ½ bunch of Swiss chard (stems and ribs removed, leaves chopped)
  • ½ bunch of kale (stems and ribs removed, leaves chopped)
  • ¼ 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. Once hot, 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, stirring continuously, until the greens have wilted, about 5 minutes.
  • Add the tomatoes, increase the heat, and simmer for about 5 minutes.
  • Add the beans and stir. Add the parsley, thyme, and oregano, then stir again. Simmer for another 3 minutes or so.
  • Preheat the oven to 375°F.
  • With a potato masher, coarsely mash about one-third of the beans in the pot. Season with salt, then transfer the mixture to a 2-quart baking dish.
  • Cover, place in the oven, and bake for 45 minutes.
  • Uncover and bake for an additional 15 minutes.


This recipe is for 8 servings.
You can use any kind of beans. Just be sure to drain and rinse two of the cans, then include the liquid from the third.
Leftovers can be stored in an airtight container in the refrigerator for up to a week.


Serving: 1serving | Calories: 225kcal | Carbohydrates: 40g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 324mg | Potassium: 954mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4750IU | Vitamin C: 41.3mg | Calcium: 140mg | Iron: 5mg | Net carbs: 31g