Baked Beans and Swiss Chard

30 May

For a salad greens this was a very hearty salad and could certainly work as a main course. You have the smokey meat/bean flavor of a main course chili combined with the energy and vitamin boost of green food. Loved it!

Ingredients:
1 Tbsp. extra virgin olive oil
1/2 small onion, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
1 bunch Swiss Chard or Mustard Greens, stems removed, leaves chopped
1/2 C. Diced smoked turkey or lean ham
1 – 15 oz. can Great Northern Beans, drained slightly
2 – 15 oz. cans Pinto Beans, drained and rinsed well
1/4 C. Chopped fresh parsley or 1 tsp. dried parsley
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. fresh oregano or 1/2 tsp. dried oregano
Heat olive oil in large skillet over medium heat. Add the onion celery, carrot, garlic and 1/4 tsp. each salt and pepper; cook stirring occasionally, until the vegetables are crisp-soft, about 7 minutes.
Add the greens, meat and 2 Tbsp. water to the skillet; cooking, stirring, until the greens wilt slightly, about 3 minutes. Add tomatoes with their juice and simmer about 5 minutes. Add the pinto beans and the Great Northern Beans with their liquid. Add parsley, thyme and oregano and simmer just to heat through. — Submitted by Marcia Marshall

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