Life is full of pecking orders.
When you are born, you are in some form of family that likely had some form of pecking order already established. You entry is a disruptive force to that pecking order, causing either the order to shift, those already in the order to fight for the status quo or, most likely, both. A screaming, crying baby is major factor in determining who gets attention. Oh yeah, of course a cute sleeping infant garners attention as well.
Once you start going to school, you are thrust into a new situation where a pecking order develops. Often it ebbs and flows as the weeks, months and years go by and as the classes and schools get bigger pecking orders develop in sub groups. The workplace often has an official pecking order and many times an unofficial one. When you look around your workplace it is often easy to see where everyone fits.
One thing that I like to do when in a lager meeting at work is to imagine what that group would be like as 1st graders. Who would be the bully? Who the joker? What kids would hang together? What schoolyard crushes would exist? Would Bob, from accounting, play well with others or be off on the side eating paste? So the next time someone at work is droning on and on in an endless meeting, look at all the elementary school kids at the table.
There is nothing juvenile about this dish. It is a different take on your normal baked beans.
When you get the turkey or the ham, get it from the deli and ask them to slice it thick.
Frying the aromatics.
Adding the chard.
All in the dish.
Out of the oven.
The dish was a good alternative if you are looking to add some new flavors and textures to your standard baked beans dish.
Baked Beans With Swiss Chard
Prep Time: 0 hours 15 minutes | Cook Time: 1 hours 0 minutes | Makes: 6 servings | Difficulty: Easy
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small stalk celery, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
- 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
- 1 15-ounce can whole tomatoes, crushed by hand
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can navy beans, undrained
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.SERVES 6
Total Fat: 4 grams
Saturated Fat: 1 grams
Protein: 24 grams
Total carbohydrates: 67 grams
Sugar: 3 grams
Fiber: 18 grams
Cholesterol: 7 milligrams
Sodium: 1325 milligrams