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Baked Beans with Swiss Chard Recipe


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     Baked Beans with Swiss Chard

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Preptime   1 hr 15 min

1/2 small onion
1 small stalk celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 small bunch Swiss chard, stems removed, chopped
1/2 cup diced smoked turkey or lean ham (2 oz)
1 15-oz can whole tomatoes, crushed by hand
2 15-oz. cans pinto beans, drained and rinsed
1 15-oz. can navy beans, undrained
1/4 cup chopped frech parsley
1 t. chopped fresh thyme
1 t. chopped fresh oregano

Preheat the oven to 375. Heat olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 t. each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.

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