Saturday, August 24, 2013

Beans 'n Greens (with Swiss Chard)

For the next couple posts, I am going to be sharing recipes that are using 
fresh veggies and fruits that are in season. Hope you enjoy them!

Each year I try raising a new veggie in the garden. One that I have never eaten or cooked with before. Just my way of having a little adventure in the garden each year. Some years it works out well, other years.... not so much. This year is a hit! I planted Swiss Chard this spring. Not only is it one of the few seeds that didn't wash away in our floods, it didn't get choked out when the weeds took over. It is a survivor. I think it may be a bit heartier than our lettuce, but I also got really lucky!

It's grown. It's a beautiful crop. Then the dilemma. What do I do with it now??? A friend loaned me her cook book that was put together with some CSA farmers for exactly this purpose. To help give idea's with local and seasonal produce. Score! So, Bean's 'n Greens it was.

Still skeptical. I prepared the dish. I even made prepared dried beans, which I have rarely done. I LOVED it. It was tasty, and healthy. You really could taste the healthiness of the dish. Bigger bonus yet? Truckin' Man loved it too! He did read my mind though, and comment about what a good addition bacon would be. But, we are going to leave this as a meatless dish, and just enjoy it as is!

Beans 'n Greens
1 lb. Dried Black-Eyed Peas
2 Tbsp butter
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tsp dried thyme leaves
3 bay leaves
1 large bunch Swiss Chard, chopped ( I used about 3 cups)
salt and pepper

Sort peas to remove any stones. Rinse. Fill large pot with 6 cups water. Add peas. Bring to boil. Boil for 2 minutes. Remove from heat, and allow to stand for one hour. Drain.

Add 4 cups water back to pan. Add 4 cups of the black-eyed peas. (Reserve remaining pea's for another dish).  Bring to simmer.  While peas are simmering, heat butter and oil in a skillet. Add onions and garlic; saute with thyme and bay leaves until onions are tender. Remove from heat.

After the peas have been simmering for thirty minutes, add the onion mixture and the chopped Swiss Chard. Cook for another thirty minutes.  Test peas for doneness, simmer longer if necessary. When peas are tender, remove bay leaves. Add salt and pepper to taste. Don't skimp on the salt!!!


Sharing this at:
In and Out of the Kitchen 
Thursdays Treasures
Weekend Potluck
From the Farm


  1. This is the first year, in several, that I didn't grow swiss chard. This recipe sounds great!

  2. I will have to grown my own Swiss chard next year too. The bean dish looks so yum!