alteRecipes.com recipe
derived from Heidi Swanson's
Super Natural Cooking
(Celestial Arts, 2007, pages 152-153)
| 1. | dried beans | ¼ pound |
| olive oil | 1½ Tablespoons | |
| 2. | shallots | 3, coarsely chopped |
| garlic | 5 cloves, chopped | |
| rainbow chard | 5 big leaves and stems sliced into ribbons | |
| 3. | pepper | ½ teaspoon |
| salt | to taste |
(Cook the beans by whichever method you think is the best for cooking dried beans, then make sure they are well drained.)
1. Cover the bottom of your largest frying pan in olive oil and then lay the beans out in a single layer on the oil; smash the beans flat. Put the pan over a low heat and let the beans cook undisturbed for about 15 minutes, or until they've developed a crust.
2. Add all the veggies to the pan with the beans and let them cook until the shallots and garlic are aromatic and the chard leaves have wilted, around 10 minutes.
3. Top with the pepper of your choice (black, cayenne, etc.), salt to taste, and serve.