January 7, 2010

Tuscan Bean and Swiss Chard Ragout

Oh yeah, it's cold. It's cold everywhere. Check out this crazy picture on NPR of cold oranges:

Go view the picture here. (I got scared of copyright infringement.)

See? Cold. And it's kinda cold in my house too! The oil man doesn't come until tomorrow, can't go around crankin' the heat. So brr.

Thus leading me to whip up this warming bean dish. Some Swiss Chard from the freezer and some white beans. White beans are so good! They are so creamy and unlike any other bean. This dish would be perfect with a piece of buttery, crispy fish plopped on top. Or some good braised beef.

Oh yeah beans.

Tuscan Bean and Swiss Chard Ragout
Adapted from Epicurious

1 14 oz. can white beans such as Great Northern, cannellini, or navy
2 tablespoon sliced pancetta, chopped
1 tablespoon olive oil
1 small onion, chopped
1 cup chicken stock or low-sodium chicken broth
1 (1- by 2-inch) piece Parmigiano-Reggiano rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt

Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, 20 minutes until reduced. Discard cheese rind and bay leaf.

Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season with salt and pepper.

Makes 2 servings.