SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h
Yield Serves six
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. Stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water. Wash the stems, trim away the ends and dice. Set aside. When the pot of water comes to a boil, salt generously and add the chard leaves. Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water. Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat. Add the onion. Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems. Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic. Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni. Bring to a simmer. Add salt to taste. Cover and simmer 40 to 45 minutes, until the beans are tender. Add the blanched chard, and simmer for another two to three minutes. Add pepper, and then taste and adjust salt. Remove the bouquet garni. Stir in the parsley and marjoram, and serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 2 grams
BAKED BEANS WITH SWISS CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
- Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
- Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.
RED CHARD, POTATO AND WHITE BEAN RAGOUT
This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.
Provided by Martha Rose Shulman
Time 2h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
- Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
- Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
- Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 3 grams
SHELL BEANS AND POTATO RAGOUT WITH SWISS CHARD
A healthy and delicious recipe I found online from the New York Times. YUMMY! A short series on shell bens - their uses and benefits. Sept 21, 2009
Provided by Mommy Diva
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; Fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water.
- Wash the stems, trim away the ends and dice then set aside.
- When the pot of water comes to a boil, salt generously and add the chard leaves; Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water.
- Drain, squeeze out excess water and chop coarsely. Set aside.
- Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat and add the onion.
- Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic.
- Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni.;Bring to a simmer.
- Add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender.
- Add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt.
- Remove the bouquet garni and stir in the parsley and marjoram, then serve, passing Parmesan at the table for sprinkling.
Nutrition Facts : Calories 230.7, Fat 5.1, SaturatedFat 0.8, Sodium 256.3, Carbohydrate 37.8, Fiber 8.5, Sugar 2.5, Protein 11.2
BAKED BEANS WITH SWISS CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
- Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
- Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.
FRESH SHELL BEANS WITH CARAMELIZED ONIONS AND SAGE
Another fabulous recipe from Wilson Farms in Lexington MA. If you're a fan of fresh food and ever in or near Lexington, you've got to go to this place! It's indescribably amazing.
Provided by KLHquilts
Categories Beans
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Slice the onions into thin slices.
- In large pot, heat the oil at medium-high heat. Add the onions; do not stir until onions start to brown.
- Lower heat and continue browning for about 20 minutes. You want the onions to brown evenly, but be careful they don't burn.
- Add carrots, celery, whole garlic cloves, and bay leaf. Cook for another five minutes.
- Add 1 teaspoons salt and pepper, beans, and enough water to cover everything by an inch. Bring to a simmer.
- Check beans after simmering 30 minutes; they should be almost soft.
- Cook another 10-20 minutes, or as needed. Remove from heat, drain, and reserve liquid. Remove carrots, celery, bay leaf, and garlic.
- Heat a saute pan over medium heat and add a tablespoon of olive oil. Add sliced garlic, anchovy paste, and roasted red peppers. Cook until garlic starts to brown.
- In a large bowl, combine garlic mixture, beans, sage, and one cup of reserved liquid. Season with salt and pepper.
- Serve with a first-rate crusty bread.
SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES
Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.
Provided by Syd
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13.3 g, Fat 7.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 253.2 mg, Sugar 1.4 g
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