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Lunch & Dinner
Pink Beans with Swiss Chard and Parmesan

Pink Beans with Swiss Chard and Parmesan


1/2 pound dried C&F Foods Pink Beans (about 3 1/2 cups cooked)
2 tablespoons olive oil
1 large red onion, chopped
3 cloves garlic, minced
6 cups water
Bundle of herbs (bouquet garni) with a bay leaf, a few sprigs each parsley and thyme, and two good-sized Parmesan rinds, if available
Salt to taste
1 large bunch Swiss chard (about 3/4 pound), stemmed and coarsely chopped (wash well, at least twice)


How to Prep and Cook Dried Beans
Rinse and soak dried beans.
Heat the olive oil over medium heat in a large soup pot. Add the onion and cook, until tender, about 5 minutes. Add the garlic and cook about 1 minute. Add the drained soaked beans, along with 6 cups water (or enough to cover the beans by at least 1 inch) and the bouquet garni. Bring to a boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft. Remove the bouquet garni.
Stir in the Swiss chard and simmer for an additional 5 to 10 minutes. Serve with freshly grated Parmesan. Serves 6.