Braised White Beans with Chard

Name: Braised White Beans with Chard
Prep time: 45 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 1 pound Swiss chard; 1/3 cup olive oil; 1 medium yellow onion, small dice; 5 medium garlic cloves, finely chopped; Freshly ground black pepper; 4 (15-ounce) cans cannellini beans, drained and rinsed; 1 1/2 cups low-sodium vegetable or chicken broth; 1 tablespoon kosher salt, plus more as needed; 1/3 cup coarsely chopped fresh Italian parsley leaves; 1 tablespoon white wine vinegar

Beans Chard San Diego Super Bowl Dinner Party Gluten Free Healthy Vegan Vegetarian Dinner Side Dish Make Ahead Weeknight Dinner Californian Fall Winter Comfort Food Vegetables Easy White Wine Vinegar

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6 to 8 servings Easy

Total: 45 mins

31 Ratings

Ingredients (10)

1 pound Swiss chard
1/3 cup olive oil
1 medium yellow onion, small dice
5 medium garlic cloves, finely chopped
Freshly ground black pepper
4 (15-ounce) cans cannellini beans, drained and rinsed
1 1/2 cups low-sodium vegetable or chicken broth
1 tablespoon kosher salt, plus more as needed
1/3 cup coarsely chopped fresh Italian parsley leaves
1 tablespoon white wine vinegar

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Nutritional Information

Calories480
Fat13.79g
Saturated fat2.12g
Trans fat
Carbs68.24g
Fiber15.56g
Sugar3.25g
Protein24.01g
Cholesterol1.8mg
Sodium1057.0mg
Nutritional Analysis per serving (6 servings) Powered by

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This healthy winter recipe fills you up without being too heavy or fattening. Sautéing the chard stems along with the onion adds extra flavor and crunch and you don’t waste any of the chard. Once you add the chard leaves, beans, and broth, it only needs a few minutes to finish cooking; a final splash of white wine vinegar makes the flavors pop. Serve this easy side dish alongside a simple pork loin for a warm comfort-food dinner on cold days. For dessert, throw together our easy rice pudding recipe.

What to buy: Swiss chard comes in many varieties and colors including rainbow chard, which is not a variety itself but a mixture of various colors. Any type of Swiss chard will work in this recipe.

Cannellini beans are sometimes labeled as white kidney beans, in case you’re having trouble finding them. If you don’t want to use canned beans, substitute with 6 cups of cooked beans.

This recipe was featured as part of our Super Bowl Party Playbook menu, as well as our Winter Ingredients recipe gallery. For a heartier bean side dish, try our slow cooker baked beans recipe.

by Aida Mollenkamp

Tips for Beans

Tip

How to Freeze Beans

Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.

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Next: How to Thaw Beans

Tip

How to Thaw Beans

Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.

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Next: How to Store Beans

Tip

How to Store Beans

Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.

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Next: How to Freeze Beans

Instructions

1Trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; set aside.
2Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering. Add the reserved chard stems, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
3Add the chard leaves, beans, broth, and measured salt. Cook, stirring occasionally, until the leaves are wilted and the mixture has come to a simmer. Continue to simmer, stirring occasionally, until the chard is tender and the broth has thickened slightly, about 5 minutes more.
4Remove from the heat and stir in the parsley and vinegar. Taste and season with salt and pepper as needed.

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