Braised White Beans with Chard


  • ¾ tsp. red chili flakes
  • 1 tbsp fresh thyme
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons kosher salt
  • 6 tablespoons finely chopped fresh Italian parsley
  • 1 ½ cups low-sodium vegetable broth
  • 1 pound Rainbow chard, only the very end removed, halved lengthwise and sliced into 1" thick strips
  • + 3 more ingredients
    • 4 (15-ounce) cans cannellini beans, drained and rinsed
    • 5 medium garlic cloves, thinly sliced
    • 1 medium yellow onion, finely chopped

Spray Dutch oven or a large, heavy-bottomed pot with a tightfitting lid with cooking spray over medium-high heat. When hot, add onion and garlic, season with freshly ground black pepper, and stir to combine. Cook until onion and garlic are golden brown, about 4 minutes. Reduce heat to medium lo...

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