Baked Beans (not from a can) with Swiss Chard
1 T EVOO (extra virgin olive oil)
1/2 small onion, chopped
1 small stalk celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
salt and freshly ground pepper
1 small bunch of swiss chard or mustard greens, stems removed, leaves chopped
1/2 c. diced smoked turkey or lean ham
1 15 oz. can whole tomatoes (fresh heirloom is better) - crush them by hand
2 15 oz. can pnto beans, drained and rinsed
1 15 oz. can navy beans, undrained
1/2 c. chopped fresh parsely
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
Preheat the overn to 375. Heat olive oil in a large skillet over medium heat. Add the onions, celery, carrot, garlic, and 1/4 tsp of salt and pepper; cook stirring occasionally until the vegetables are soft and golden...about 7 minutes.
Add the chard, turkey, and 1/4 c. water to the skillet, cook until chard wilts slightly ( about 3 minutes).
Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced.
Add the pinto beans, then add the navy beans and their liquid. Add the parsley, theyme, and oregano. and return to a simmer.
Coursely mash about one-quarter of the beans in the skillet, and a potato masher of fork to thicken the mixture. Season with salt, Transfer to a 2 qt. baking dish.
Cover and bake for45 minutes, then uncover and bake for 10 more minutes.
What a great mix of color with green chard and beans!!