Swiss Chard and White Beans


By Dane Feldman

Photo by Dane Feldman.

If you have been sautéing vegetables as often as I have, you’re likely also getting into a rut. This is a bit more similar to my corn and black bean recipe in that it involves beans and summer seasonal veggies.

What you’ll need:
2 cups small white beans
1 bunch swiss chard
8 campari tomatoes
1/4 large red onion
1 tsp garlic, minced

Rinse and strain the beans. Roughly chop the swiss chard, slice off the stalks, and rinse it in a salad spinner. Rinse and chop the tomatoes. Then peel and chop the onion.

Pour a generous amount of extra virgin olive oil in a large pan before adding the garlic and onion. Stir and cook down on medium heat until the onions are soft. Rip the remaining larger stalks out of the swiss chard and stir it into the pan. Let it cook until the swiss chard reduces in size then add the tomatoes and beans. Stir and cook on low heat. Add water and more olive oil as needed and serve as a side dish.