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Cannellini Beans with Garlic Swiss Chard and Carrots

28 Nov

Since I made White and Butter Beans with Feta (or Cheddar) and Breadcrumbs, I was looking forward to a variation of it.  I loved bright colors from the carrots and Swiss chard in this version.  Look at how pretty!  It was also, if possible, even more delicious than the original version.  There is a great interplay of textures between the cream of the cheese and beans and chickpeas and crisp of the Swiss chard and panko breadcrumbs.  The hint of sweetness from the roasted carrots and parsnips is a real winner alongside the savory Gruyére, beans, and greens.  Plus, this meal is incredibly easy to make and has very minimal clean up.

Finally, this meal super healthy.  Cannellini beans have tons of protein and fiber as well as healthy amounts of iron and calcium, Swiss chard has loads of vitamins A and C, chickpeas are loaded with protein, fiber, and iron, and parsnips have a ton of vitamin A and carrots have a bunch of vitamin C.  Although Gruyére does have quite a bit of cholesterol and saturated fat, it also has a lot of calcium and its bold flavors and perfect meltiness make it sooooo worth it.  Pretty, tasty, quick, easy, and healthy … basically everything you could ask for!

Cannellini Beans with Garlic Swiss Chard and Carrots

1 19 oz. can cannellini/white beans, drained and rinsed

1 cup chickpeas, drained and rinsed

2 parsnips, peeled

4 small carrots, peeled (I used a mix of purple, orange, and white)

4-5 ribs Swiss chard, ribs separated from leaves and all roughly chopped

3-4 cloves garlic, minced

1/2 white onion, diced

4 tbs. olive oil, divided

1/2 cup Gruyére cheese, roughly chopped

1/4 cup Japanese-style panko breadcrumbs

Kosher salt and freshly cracked black pepper

Nonstick cooking spray

Preheat oven to 375º.

Place peeled carrots and parsnips in a single layer on a tinfoil lined baking sheet.  Coat with 1 tbs. olive oil and season with kosher salt and freshly cracked black pepper.  Roast in oven 20 minutes or until browned and tender.  Set aside to cool.  Once cooled, dice into 1/4″ pieces.

Heat remaining olive oil over medium high heat in a large sauté pan.  Add onions and garlic and sauté until tender, about 4-5 minutes.  Season with kosher salt and freshly cracked black pepper.  Add Swiss chard stems and sauté 4-5 minutes until tender.  Add greens and toss to coat with oil.  Sauté until wilted, 2-3 minutes.  Add carrots, parsnips beans, and chickpeas and toss to coat with olive oil.

Spray two oven safe bowls with nonstick cooking spray.  Transfer bean/Swiss chard mixture to bowls and intersperse with cheese.

Place bowls on baking sheet and bake in oven for 20 minutes until cheese is melted and bubbly and breadcrumbs are golden brown.

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