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Giant Crusty White Beans and Greens

Source: Super Natural Cooking by Heidi Swanson


1/2 lb medium or large dried white beans, cooked (or use canned cannelleni or butter beans)
3 tbsp clarified butter or olive oil
Fine grain sea salt
1 onion, coarsely chopped
4 cloves garlic, chopped
6-7 chard leaves, chopped into wide ribbons
1-2 chard stems, chopped into 1/2” pieces
Freshly ground black pepper
Extra virgin olive oil, for drizzling
Freshly grated parmesan, for topping


  1. Drain the beans. Heat butter or oil over medium-high heat in the widest skillet you’ve got.
  2. Add the beans to the hot pan in a single layer. Stir to coat the beans with the butter or oil, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes.
  3. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside.
  4. Add salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens.
  5. Stir in the chard and cook until just beginning to wilt.
  6. Remove from the heat and season to taste with a generous dose of salt and pepper.
  7. Drizzle with a bit of top-quality extra-virgin olive oil, and sprinkle with freshly grated Parmesan.

Serves 6 to 8