Quick White Bean Stew with Swiss Chard and Tomatoes

By SapphireBlu957

Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."

Ingredients

• 2 * 2 pound(s) Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
• 1/4 * 1/4 cup(s) extra-virgin olive oil
• 3 * 3 clove(s) garlic, thinly sliced
• 1/4 * 1/4 teaspoon(s) crushed red pepper
• 1 * 1 cup(s) canned tomatoes, chopped
• 1 * 1 can(s) (16-ounce) cannellini beans, drained and rinsed
• * Salt

Details

Servings 4

Preparation

Step 1

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.