Hi, I hope everyone had a great Thanksgiving!! Here is a healthy and hearty recipe to restore you from yesterday's gluttony. I sure needed it. This dish is pretty inexpensive, naturally gluten-free, and can easily be made vegetarian, vegan or dairy-free. Here is what you'll need:
White Bean Ragout with Chard, Sundried Tomatoes and Bacon
1 can Great Northern White Beans, drained
1 large bunch chard (rainbow or swiss, dealer's choice), rinsed and cut width-wise loosely
1/2 white onion, chopped
4 strips of bacon (If making veg/vegan, use an additional tablespoon of sundries tomatoes)
1/2 cup feta cheese crumbles
2 tablespoons oil packed sundries tomatoes, roughly chopped
1 shallot, finely diced
3 tablespoons olive oil
1/2 teaspoon dried rosemary
Freshly cracked black pepper
Start by sautéing the onion and shallot over medium heat in 1 tablespoon of olive oil. Once the onion has become translucent (5-7 minutes) add in the beans, sundries tomatoes and dried rosemary. Cover and continue cooking on medium-low.
Get another pan ready to go on medium heat with 1 tablespoon of oil, and add half of the Chard, or as much as fits comfortably in your pan. Unless you have a massive pan, you'll probably need to do it in two batches. Add a little water (a few tablespoons) to the pan and cover. Reduce the heat to low after 3 minutes and continue cooking on low for another 3-5 minutes. Once the chard has become tender, remove it from the pan and set aside. Add the remainder of the chard to the pan in the last tablespoon of olive oil. Cook just as the first batch, removing after a total of 6-8 minutes.
While the chard is finishing up, check back on the bean ragout and add a few tablespoons of water to the mix if needed. The ragout should be kept moist throughout cooking. Stir in most of the feta crumbles, leaving about 2 tablespoons aside for garnish. Continue cooking the ragout covered on low for another 10 minutes.
While the beans finish up, cook the bacon over medium-low heat. Remove excess oil and crumble into tasty little bacon nuggets.
Once everything has finished cooking plate up the chard and top with a scoop of steaming bean ragout. Garnish with bacon crumbles, feta and cracked black pepper.
Now put on those stretchy pants and savor this seriously comforting dinner.