- ½ lb. medium or large dried white beans, cooked
- 3 Tbs clarified butter or olive oil
- Fine-grain sea salt
- 1 onion, coarsely chopped
- 4 cloves garlic, chopped
- 6 or 7 big leaves 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
Drain the beans, then heat the butter over medium-high heat in the widest skillet you've got. Add the beans to the hot pan in a single layer. If you don't have a big-enough skillet, just do the sauté step in two batches or save the extra beans for another use. Stir to coat the beans with butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the chard and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of top-quality extra-virgin olive oil, and sprinkle with freshly grated Parmesan.
Serves 6 to 8 as a side dish.
From
Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
