Giant Crusty & Creamy White Beans

By surethingjoemayo

Ingredients

• 1/2 pound medium or large dried white beans, cooked.
• 3 Tbsp clarified butter
• Fine-grain sea salt
• 1 onion, coursely chopped
• 4 cloves garlic, chopped
• 6 or 7 leaves chard, leaves cut into wide ribbons and 1 or 2 stems cut into 1/2 inch pieces
• Freshly ground pepper
• EVOO for drizzling
• Fresh grated parmesan

Preparation

Step 1

Drain the beans, then heat the butter over medium-high heat in the widest skillet you've got. Add the beans to the hot pan in a single layer. Stir to coat the beans with butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown on the other side. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic, and cook for 1 or 2 minutes, until the onions soften. Stir in the chard and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of top-quality evoo. Sprinkle with fresh grated parmesan.