Stewed Cannellini Beans with Swiss Chard
This recipe for Stewed Cannellini Beans with Swiss Chard is one of my favorite side dishes that pairs well with steaks, roasted chicken, or fish. It also is really great on a slice of toasted sourdough bread, or turn it into a soup by adding extra bone broth! I like to garnish it with high-quality extra virgin olive oil, and freshly grated parmesan cheese.
High in fiber and antioxidants, cannellini beans are one of the best ingredients to include in a side dish. They promote digestive health, stabilize blood sugar levels, and can help in disease prevention too! Best of all, they are buttery soft and delicious.
If you’d like to keep it vegan, you can also just eat it by itself! Just be sure to substitute the bone broth for a vegetable stock or water.
Stewed Cannellini Beans with Swiss Chard
Ingredients:
2 cans of organic, salt-free cannellini beans, rinsed and drained (I use the brand Eden)
2 cloves of garlic, minced
2 tbsp extra virgin olive oil
Cherry tomatoes, 1 package
Swiss chard, stems removed
1 cup of dry white wine, any kind you like (I use a local Pinot Grigio)
The juice of ½ lemon
2 cups of organic chicken bone broth
Sea Salt (I love using this Celtic Sea Salt for its high mineral content)
Parmesan cheese, freshly grated (for garnish, optional)
Directions:
Using a large pot or dutch oven, turn the heat on to medium-high and add olive oil, cherry tomatoes, and a pinch of sea salt. Stir gently for 3 minutes, until tomatoes begin to blister.
Add minced garlic, stir for an additional minute until fragrant.
Add the cannelini beans, bone broth, white wine, lemon juice, and another pinch of sea salt. Bring to a boil, then turn the heat on low and cover for 10 minutes.
Add swiss chard, stir for an additional 5 minutes until all the leaves are tender. Turn off the heat, and serve immediately. Garnish with freshly grated parmesan cheese and extra virgin olive oil (optional).