Thursday, September 24, 2015

CANNELLINI BEANS WITH SWISS CHARD

Cannellini beans are popular in Central and Southern Italy, especially in Tuscany. They are an excellent source of iron, magnesium, folate, and a good source of protein. You can also serve this over pasta, rice, or polenta.


1 t (5 ml) extra-light olive oil
¼ lb (125 g) pancetta, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, sliced
¼ cup (60 ml) oil packed sun dried tomatoes, drained and finely diced
½ t (2 ml) red pepper flakes
2 large bunches Swiss chard, stems removed and chopped
½ cup (125 ml) chicken stock or broth
2 (14 oz/398 ml) cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper
Extra virgin olive oil, for finishing
Grated Pecorino Romano cheese

In a large skillet, sauté the pancetta in the oil until crisp. 
Add the onion and sauté another 5 minutes.
Add the garlic, sun dried tomatoes, and red pepper flakes.
Sauté a couple more minutes. 
Add the chard and chicken stock or broth and simmer about 5 minutes.
Add the beans and season with salt and pepper.
Simmer another few minutes, to heat through.

Transfer to a serving platter or 4 warmed plates.
Drizzle with a little extra-virgin olive oil and add a little grated Pecorino Romano cheese.

Serves 4 as an entrée or 6 as a side dish (contorno).



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