Baked Beans with Chicken and Swiss Chard
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 393, total fat 4 G., saturated fats 1 G., proteins 24 G., carbohydrates 67 G., fiber 18 G., cholesterol 7 mg, sodium 1325 mg, sugar 3 G.
Calories 393, total fat 4 G., saturated fats 1 G., proteins 24 G., carbohydrates 67 G., fiber 18 G., cholesterol 7 mg, sodium 1325 mg, sugar 3 G.
Baked beans with chicken and chard - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup (approx. 50g) diced smoked chicken or lean ham
- 2 cans (450g each) red pinto beans, drained and rinsed
- 1 can (450g) canned white navy beans, liquid reserved
- 1 can (450 g) canned tomatoes, mashed
- 1 bunch Swiss chard or young mustard leaves, stems trimmed, leaves coarsely chopped
- Half a small onion, finely chopped
- 1 stalk celery, thinly sliced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 1 tbsp. vegetable oil
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 tsp ground black pepper
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Recipes with similar ingredients: pinto beans, white navy beans, chicken, leaf beet, chard, tomatoes, oregano, celery, carrot, onions, garlic, ham, parsley, thyme, black pepper
Cooking the dish according to the recipe:
- Heat vegetable oil in a large skillet. Add onion, celery, carrot, garlic, salt, and pepper. Cook over medium heat, stirring occasionally, until softened, about 7 minutes.
- Add the chard, chicken, and 1/4 cup water and simmer for about 3 minutes. Stir in the tomatoes and brine, increase the heat, and cook until the liquid has evaporated, about 5 minutes.
Add the beans with their liquid, parsley, thyme, and oregano and simmer over low heat. Mash one-quarter of the beans with a fork until smooth, and add salt to taste. - Preheat oven to 190°C.
- Transfer the vegetables from the skillet to a 1.8-quart baking dish, cover with foil, and bake for 45 minutes. Remove the foil and bake for another 10 minutes.
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