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Serves | 6 to 8 |
Plan ahead for this recipe, as you need to soak the uncooked beans overnight. (I’ve tried this recipe with canned beans, but I always ended up with a mushy pot of bean mash. The freshly cooked dried beans maintain their structure much better during sautéing.) Giant corona beans, cellini beans, or white cannellini beans are the best choice here.
½ | lb. medium or large dried white beans, cooked | |
3 | Tbsp. clarified butter or olive oil | |
~ | Fine-grained sea salt | |
1 | onion, coarsely chopped | |
4 | garlic cloves, chopped | |
6 to 7 | big leaves of chard, preferably rainbow chard, leaves cut into wide ribbons and 1 or 2 stems cut into ½-inch pieces | |
~ | Freshly ground black pepper | |
~ | Extra-virgin olive oil, for drizzling | |
~ | Freshly grated Parmesan cheese, for topping |
This content is from the book Super Natural Cooking by Heidi Swanson.
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