Pan-Seared White Beans with Chard and Onions

I’ve never been a big meat eater – growing up, my mom would say, “Eat the meat on your plate. Then you can have more sweet peas!” – so sometimes I wonder if I’m getting enough protein. One of my friends suggested beans as a good protein source, which reminded me of the random can of white beans lounging in my pantry. After googling “what in the world to make with white beans,” I came across this recipe from theKitchn.

Ingredients: serves 2

• Extra virgin olive oil (EVOO)
• 4 large stems red (or rainbow) chard
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 15-ounce can cannelloni (white) beans
• 1 teaspoon Herbs de Provence
• 1/2 teaspoon salt
• Juice and zest from 1/4 large lemon

• Separate leaves from chard stems. 
• Slice the leaves, chop the stems, and place in separate bowls.
• Cook sliced onions in EVOO over medium high heat until soft, approximately 6-8 minutes.
• Stir in chard stems, and cook 1-2 minutes.
• Stir in garlic, and cook about 1 minute.
• Remove onion mixture with a slotted spoon, and set aside.

• Add a little more EVOO to the pan.
• Cook beans in a single layer – without stirring – for 2 minutes.
• Stir beans, and re-spread them in a single layer in the pan. Decrease heat, if necessary.
• Cook beans – without stirring – for another 2 minutes.
• Add chard leaves, Herbs de Provence, and salt. Stir, and cook until greens are wilted (about 3 minutes).
• Stir in onion mixture, lemon juice, and lemon zest.
• Season with additional salt and pepper, if desired.
• Serve immediately 🙂