Smoky Swiss Chard with Beans, Canadian Bacon, and Raisins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 bunch (~1 lb) Swiss Chard4 slices Canadian Bacon (about 80g), chopped1 tbsp Extra Virgin Olive Oil1 large onion, chopped 1/2 tsp smoked paprika (or chili powder)1/2 tsp ground cumin8 oz dried navy beans, soaked overnight, rinsed, and drained (yields 3 cups)1 cup chicken broth2 tbsp Raisins1 tsp splenda (or brown sugar/other sweetener)
Makes about eight 1/2-cup servings.
1. Rinse beans and place into a big bowl with 1tsp kosher salt, fill with cold water and let soak overnight.
2. Separate chard leaves from stems. Tear leaves into 2" pieces and set aside. Chop stems (about 1/2" pieces).
3. Heat oil in a large skillet over medium-high heat. Add chopped canadian bacon, stirring a couple of times to get them evenly browned. Just as they start to crisp, add onions and season with a pinch of salt or to taste. Use a wooden spoon to scrape the browned bits off the bottom of the pan as the onions cook down.
4. When onions look slightly caramelized, add drained beans, paprika, and cumin and stir a few times to coat. Pour in chicken broth, stir well, and add raisins. Bring to a boil, then lower heat, cover, and simmer, stirring periodically, until beans are cooked to desired tenderness (about 40 minutes). Add sweetener (taste first; i find the raisins sweeten this enough, but my family prefers this with the added sweetness), salt, and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user TERZA_RIMA.
1. Rinse beans and place into a big bowl with 1tsp kosher salt, fill with cold water and let soak overnight.
2. Separate chard leaves from stems. Tear leaves into 2" pieces and set aside. Chop stems (about 1/2" pieces).
3. Heat oil in a large skillet over medium-high heat. Add chopped canadian bacon, stirring a couple of times to get them evenly browned. Just as they start to crisp, add onions and season with a pinch of salt or to taste. Use a wooden spoon to scrape the browned bits off the bottom of the pan as the onions cook down.
4. When onions look slightly caramelized, add drained beans, paprika, and cumin and stir a few times to coat. Pour in chicken broth, stir well, and add raisins. Bring to a boil, then lower heat, cover, and simmer, stirring periodically, until beans are cooked to desired tenderness (about 40 minutes). Add sweetener (taste first; i find the raisins sweeten this enough, but my family prefers this with the added sweetness), salt, and pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user TERZA_RIMA.
Nutritional Info Amount Per Serving
- Calories: 160.8
- Total Fat: 2.5 g
- Cholesterol: 5.0 mg
- Sodium: 287.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 9.4 g
- Protein: 9.4 g
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