Romano beans with Swiss chard
A healthy side dish. It's also great tossed with penne or orecchiette pasta.
Romano beans are the red-tinged beans available fresh in the fall. Shell them and cook for about 30 minutes. Otherwise, use canned beans.
Servings: 6 to 8
Ingredients
1 pound shelled Romano beans
1 bay leaf
3 parsley stems (use leaves for another purpose)
2 tablespoons olive oil
1 cup diced onions
2 teaspoons chopped garlic
½ teaspoon chili flakes
½ cup diced red pepper
½ teaspoon chopped rosemary
1 bunch Swiss chard, stems removed, cut into ribbons (about 12 cups)
Method
Place beans in a medium pot and cover with cold water. Add bay leaf and parsley stems and bring to a boil over high heat. Turn heat to low and simmer gently for 30 to 40 minutes or until beans are tender. Drain beans, reserving ½ cup of cooking liquid.
Heat olive oil in a large sauté pan over medium heat. Add onions and sauté for 2 minutes or until softened. Add garlic and chili flakes and sauté for 1 minute longer.
Add beans, red pepper and rosemary and sauté for 5 minutes or until red peppers have softened and beans are flavourful. Add Swiss chard and sauté for 5 minutes more or until Swiss chard has wilted and flavours come together. Add enough reserved cooking liquid to make the mixture juicy. Season with salt to taste.
