Quick White Bean Stew with Swiss Chard and Tomatoes
Recipe from Food & Wine

Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."


Quick White Bean Stew with Swiss Chard and Tomatoes
Quentin Bacon

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Ingredients
  • 2  pounds
    Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
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  • 1/4  cup
    extra-virgin olive oil
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  • 3 
    garlic cloves, thinly sliced
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  • 1/4  teaspoon
    crushed red pepper
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  • 1  cup
    canned tomatoes, chopped
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  • 1  16-ounce
    can cannellini beans, drained and rinsed
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  •  
    Salt
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Directions
1.
Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
2.
In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.
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