Sautéed Butter Beans with Swiss Chard

Adapted from Super Natural Cooking by Heidi Swanson

~from Savoring Time in the Kitchen

Serves 4 as a side dish

1/2 pound large dried white beans, cooked according to package instructions, or, 1 can large white beans such as butter beans

3 tablespoons clarified butter or olive oil

Fine sea salt

1 onion, coarsely chopped

4 cloves garlic, chopped

6-7 large leaves of Swiss chard, large center vein removed and leaves cut into strips

Fresh ground black pepper

Extra-virgin olive oil

Freshly grated Parmesan cheese

Drain beans and pat off as much excess moisture as possible. 

Heat the butter or oil in the largest sauté pan you have over medium-high heat.  Have a medium-sized bowl nearby. Add the beans to the hot skillet in a single layer.  This can be done in batches if you don't have a large pan.  Stir to coat the beans with the butter or oil and then allow to brown on one side for about 3-4 minutes.  Turn over and brown the other side for about 3-4 minutes until browned. Salt to taste. Remove beans from pan to a bowl or platter*. 

Add the onion and cook for 1-2 minutes, until the onion is soft.  Stir in the garlic and cook for another minute.  Add the Swiss chard and cook until it just begins to wilt, about 2-3 minutes.  Return the beans to the pan and mix together with the onions and chard.  Season to taste with salt and pepper.  Drizzle with a little extra-virgin olive oil, sprinkle with grated Parmesan and serve.

*The original recipes allows the beans to stay in the pan for the next few steps but I didn't want them to get over-cooked.