If a warming pot of cozy and rustic comfort food is what you’re craving, then my beans and greens are sure to hit the spot. Prepared with vibrant Swiss chard, wilted just until tender, with olive oil, garlic, red pepper flakes and white beans, then simmered in a stock for just a few minutes, this beans and greens recipe is pure comfort when ladled over crusty garlic toast!
Finding utter coziness in a simple pot of beans and greens
When I think of beans and greens, that classic southern Italian peasant dish, which is a staple served at many Italian restaurants in Pittsburg, I have a bit of a hard time coming up with exactly which category it falls under…
Are beans and greens considered a soup or a stew? Are they an entree, a side dish, or a starter? I think it all depends on how one chooses to enjoy this rustic-yet-cozy pot of deliciousness. And I, for one, love to make a main meal out of a warming bowl of beans and greens.
My beans and greens recipe comes together quickly with just a few staple ingredients: nutritious Swiss chard, garlic, olive oil, red pepper flakes, and cannellini beans, all simmered in chicken stock for a hearty, comforting and cozy meal.
Finished with a little squeeze of lemon, a healthy drizzle of olive oil, a sprinkle of crispy pancetta and some shaved parmesan cheese, these beans and greens are the epitome of coziness when ladled over a thick slice of crusty garlic-rubbed toast.
My recipe for beans and greens
There are as many recipes for beans and greens out there as there are folks who prepare this dish, each varying a bit according to individual taste, and I love that about this recipe.
While the classic Italian version (scarola e fagioli) pairs escarole with white beans and their rich cooking liquid, this dish is wonderfully flexible. You can keep it vegetarian or add meat to make it more substantial.
I love the simplicity of the original idea, but I like to change things up just a bit…
I love using vibrant Swiss chard, roughly chopped into strips, and opt for canned cannellini beans instead of dried ones to save time. A quick drain and rinse of the beans, and they’re all set. I really love this short-cut—it allows the dish to be on the table in about 20 minutes!
As for aromatics, I use lots of garlic, some red pepper flakes for kick, along with a combo of dried herbs in the form of Italian seasoning. Good olive oil also provides some silky richness to these beans and greens, so generous splashes of that go in as well.
And for just a touch of salty savoriness, I love to finish my bowl of beans and greens with a sprinkle of crispy pancetta (which I crisp up in some oil and remove before adding in my aromatics), though this is totally optional if you prefer not to add it.
To make this peasant dish a complete meal, lay a thick slice of garlic-rubbed toast in a shallow bowl, ladle the beans and greens over top, and finish with shaved parmesan and a drizzle of olive oil—so simple, yet so divine!
Here’s a glance at my beans and greens recipe: (or just jump to the full recipe…)
- To get started, I crisp up my diced pancetta in a small amount of olive oil, then remove it onto a paper towel lined plate. (If not using pancetta, I skip this step.)
- Next, I add more olive oil and some butter to a deeper braiser or a pot, and add in my aromatics to soften for a moments.
- Then, I add the greens in a couple of increments, stirring those into the aromatics,
- Next, I add in the cannellini beans and stock.
- I allow everything to simmer uncovered for 8 to 10 minutes, then finish with a small squeeze of lemon.
- To serve, I ladle the beans and greens on toasted garlic-rubbed bread, with an extra drizzle of olive oil, a sprinkle of crispy pancetta, and shaved parmesan cheese.
Recipe
Beans and Greens
by Ingrid Beer
This beans and greens recipe with Swiss chard is the epitome of warming and cozy comfort food, delicious spooned over rustic garlic toast!
Category: Entree
Cuisine: Italian-American
Yield: Serves 4
Nutrition Info: 546 calories (per serving)
Prep Time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients:
- Olive oil, plus extra for drizzling
- 4 ounces finely-diced pancetta (optional)
- 1 tablespoon butter
- 1 white onion, finely diced
- Salt
- Black pepper
- 6 cloves garlic, pressed through garlic press
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
- 2 bunches (about 12 ounces total) green Swiss chard (or escarole or kale), tough center stems removed and roughly torn or chopped
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 cups chicken or vegetable stock
- Squeeze of lemon (about 1 to 2 teaspoons)
- Freshly-grated parmesan cheese, for garnish
- Toasted rustic bread or garlic toast, as optional accompaniment
Preparation:
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place a large, deep braiser (4 to 5 quart size) or deeper pot over medium heat, and add in a small drizzle of the olive oil. Then, add in the diced pancetta (if using), and caramelize for a few moments until slightly crispy. Remove from pan and onto a paper towel-lined dish, and set aside for garnish.
- Next, add in about 3 tablespoons more of the olive oil, along with the butter. Then, add in the onions, along with a pinch of salt and black pepper, and saute those for 4 to 5 minutes, until softened.
- Then, add in the garlic, Italian seasoning and the red pepper flakes (if using), and stir until aromatic.
- Begin adding in the Swiss chard in increments, stirring it into the aromatics and allowing it to soften for a moment before adding in the next handful. Once all the Swiss chard is added, add in the cannellini beans and the stock, and stir to combine.
- Bring the mixture to a boil, then reduce the heat and allow the beans and greens to simmer, uncovered, for about 8 to 10 minutes, stirring occasionally and allowing some of the beans to break up and thicken the broth.
- Turn off the heat and stir in a small squeeze of lemon, and check to see if additional salt/pepper is needed.
- If serving with toasted rustic bread or garlic toast, place that on the bottom of a shallow soup bowl, then ladle over top the beans and greens. Drizzle over some extra olive oil, and garnish with some of the crispy pancetta and a generous spoonful of grated or shredded parmesan cheese, and serve.
Tips & Tidbits for my beans and greens recipe:
- Swiss chard, or your favorite sturdy greens: I love the mild flavor of the green Swiss chard here, and the fact that it sort of “melts” into this warming recipe, but other really fantastic greens to use are a couple of heads of escarole (more traditional), or kale, even spinach. You can even use a mix of “power/super greens”, if that’s what you have on hand.
- Add pancetta, or leave it out: I like the salty bite of some crispy pancetta sprinkled over top as a garnish, but feel free to leave it out (and sub veggie stock) for a vegetarian version. You could also sub bacon for pancetta, or some crumbled sausage, for additional protein.
- Cannellini beans for creamy yet hearty texture: Good quality, organic canned cannellini beans work perfectly here, and help make the cooking process very quick and easy for this recipe. They are slightly larger than navy beans and maintain some shape and texture, though you could certainly sub navy beans or your favorite white bean here as well.
- How to serve beans and greens: You can ladle this tasty recipe directly into a bowl and enjoy, but ladling it over rustic garlic toast is super delicious. Also, drizzle a little extra olive oil for silky richness, then sprinkle on the freshly grated parmesan with the optional pancetta—so cozy!
Craving more comfy-cozy white bean recipes? Check out my recipe for White Bean Soup, White Bean and Ham Soup, White Bean Salad, my creamy White Beans Recipe with Rosemary, or my recipe for White Bean Dip!
