Another recipe inspired by my latest cookbook purchase. Heidi Swanson’s Super Natural Cooking. Her books are very inspiring. Delicious recipes with amazing photos. Definitely worth checking out. Her recipe used parmesan cheese but I usually try to avoid dairy. Not to mention that I was making this on a night where I was hosting a good friend of mine who is vegan. No problem. Took out the parmesan cheese, added a squeeze of lemon. Good to go.
Crispy flavourful White Kidney Beans. Guaranteed to make you happy. The bright red pieces are the stalks from the swiss chard that I chopped up. No reason to waste them. I added them in with the onions and garlic.
I have made this recipe twice already. I used can white kidney beans because it was a last minute decision so I hadn’t prepared ahead by soaking and cooking dried beans. The first time the beans I used held up pretty well when sautéing them. The second time I used a different brand and they fell apart. So I adapted the recipe a little bit half way, added a little water and made more of a creamy white bean and swiss chard dish. Which was also awesome. In her book, Heidi suggests using dried beans and cooking them yourself because they hold up better which is true. Give it a try with the canned beans if that’s what yo have time for. With canned beans this is a really quick recipe to make.