Fresh Cranberry Beans with Swiss Chard
Note: This is GREAT served as a main course topped with Duck Confit and mixed with fresh breadcrumbs. It's like an easy version of cassoulet. Also, I've used dried beans!
1 lb fresh cranberry beans in pods (2 cups beans already picked from the pods)
8 garlic cloves, peeled and smashed with the side of a knife
1 bay leaf
1 bunch Swiss Chard, thick middle stems removed and leaves chopped in half (to fit into the pot)
1/4 cup extra-virgin olive oil
Fresh ground pepper
Place onion half, half of the crushed garlic cloves, bay leaf and salt in a medium saucepan filled with water. Bring to a boil and add beans. Simmer beans until tender, about 20 minutes. Drain and discard onion, garlic and bay leaf. Spread beans onto a paper towel to dry.
Fill another medium saucepan with salted water and bring to a boil. Blanch the chard for 3 minutes. Drain chard. Between 2 layers of paper towels, dry the chard and chop into smaller pieces.
In a large pan, heat oil over medium-high heat. Add remaining garlic and sautee for 1 minute. Add dried beans and chard and sautee about 10 minutes, until bean skins are fried and crisp and chard is very wilted. Season with generously with salt and pepper.
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