Smoky Yellow-Eyed Beans and Swiss Chard

In the South, black-eyed peas and greens are the New Years good-luck staple dish. In the New England, we lean toward stocking yellow-eyed beans and Swiss chard in our kitchens. In the instant multi-cooker, this is a snap!

They look a lot alike –– black-eyed peas and yellow-eyed beans, but they have a much different flavor profile, and texture. Both are legumes, and both start out most commonly, and conveniently, as dried beans, simmered for long periods of time, or pressure cooked.

A great substitution

In the South, the good-luck New Year’s “peas” are black-eyed, and often cooked with collard or other sturdy greens, which represent the luck of wealth for the coming year, and some sort of pork product. So I figured, in the North, an obvious substitution is our yellow-eyed beans and Swiss chard for the good luck element. My mom would have probably put a ham bone or salt pork in this during the cooking, but our smoky element here is smoked paprika and some lovely smoked sun-dried tomatoes I found last fall at the farmers market.

Which ever version you choose, if you eat this dish at the New Year, you will start your year off with lots of good nutrition from both the beans and the greens. Although I don’t care for the term “superfoods” if your diet includes both of these foods, you will be one step ahead with what your body needs in vitamins, minerals, protein, and fiber.

Soak for best results

With dried beans, I’ve had the best luck when I do what my mother did and soak them overnight. If I forget, I’ll get them in the water in the morning so there is plenty of time for them to soak before I cook them under pressure. This hydrates the beans, plumping them up, and it cuts down on cooking time. If you’ve forgotten to do this, then just add a few extra minutes to the pressure cooking, or an hour to the slow simmer.

This dish has a beautiful smoky flavor, and the heartiness of the beans will energize you for a day’s snowshoeing or skiing, or perhaps just a sit by the fire with a good book.

Note: If you cannot find dried yellow-eyed beans, you can substitute any favorite dried bean. Even black-eyed peas!

Best of luck in the New Year!

beans
This hearty bowl of beans needs nothing else but a few croutons. Or, serve as a side dish Leftovers can be added to any number of dishes, including my grandmother’s favorite, mashed up on buttered toast!

Smoky Yellow-Eyed Beans and Swiss Chard

1 lb. dried yellow eyed beans

2 tbsp. olive oil

1 large sweet onion or leek, diced

1 stalk celery, diced

1 carrot, diced

4 cloves garlic, minced

Stems and ribs from the bunch of Swiss chard, diced

1 tsp. smoked paprika

1/2 tsp. ground allspice

2 bay leaves

6 cups water

1 bunch of Swiss chard, leaves

1/3 cup smoked sun-dried tomatoes, chopped

Salt and pepper

1 tbsp. cider vinegar

Place the beans in a large bowl of water and soak six hours or overnight.

Once the beans have soaked, you’re ready to begin. Drain them and set aside.

Set the multi-cooker for sauté, heat the olive oil and add the onion or leek, celery, and carrots. Cook until onions are translucent and add the garlic, chard stems, paprika, allspice, and bay leaf. Cook another minute or until the garlic is fragrant.

Add the beans and water and secure the top, making sure not to have it sent to vent. Set the pot for pressure cook 20 minutes on high. If you have not soaked your beans, you will need to cook them at pressure for 25 to 30 minutes.

If you are using a regular stock pot, after the sauté  add the liquid, bring to a boil, cover, reduce heat, and simmer for two to three hours, or even longer in a really slow oven. You want the beans soft but still keeping their shape.

Once the beans have cooked, allow the pressure to release naturally. Remove the bay leaf, add the Swiss chard and the smoked sun-dried tomatoes. Put the instant pot back on sauté and cook until the chard has softened to where you want it. For me, this happens in about a minute! Season generously with salt and pepper and a tablespoon or so of cider vinegar. Keep warm.

Serve as a side or main dish, drizzling with a bit more of olive oil, and perhaps a sprinkle of crispy croutons or scallions.

Crispy Croutons:

toasted croutonsTear apart a few slices of whole-grain or whole-grain gluten-free bread; uneven shapes
are perfect! Heat a sauté pan and add 1 tbsp. olive oil and 1 tbsp. butter or alternative. Once hot, add the bread and sauté quickly for a minute or so. Drain on a paper towel.

You can also do this by spraying with oil and baking in a hot oven until crisp.

© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Member of Slow Food:

7 Comments Add yours

  1. Delicious and perfect for a winter cold day 😋
    Wish you a wonderful new year filled with joy, happiness and peace!

    Liked by 1 person

    1. The best of the new year to you too, my friend!

      Liked by 1 person

  2. Sheryl says:

    One of my new year’s resolutions is to eat healthier. The Beans and Swiss Chard look like a perfect food to eat.

    Liked by 1 person

    1. They are so good for you, and they taste great as well. It’s a win all the way because they are economical and, at least in my family, everyone’s dietary restrictions are naturally respected!

      Like

  3. I’ve never even heard of yellow eyed beans! Looks like a perfect New Years dish! My son made egg rolls filled with collard greens, black eyed peas and leftover meat from Asian spare ribs. They were really good!! Happy New Year Dorothy!
    Jenna

    Liked by 1 person

    1. Happy New Year to you too Jenna! What a great idea to put the black eyed peas and collard greens in an egg roll! Very original, and I’m sure they were absolutely delicious!

      Like

      1. They really were, if I had more photos with him making them I would post about them!

        Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s