These New England staples combine for a memorable winter supper that is packed with flavor and nutrition.
Our family’s favorite green in the garden when we were growing up was Swiss chard, and it remains one of my personal favorites to this day. In addition to being tasty, it is easy to grow, you can cut it and it will come again all season, and it is hardy and will continue to grow under a cold frame well into winter. Full of nutrition, it is also beautiful, with green, orange, yellow, and ruby red stems to brighten any meal. Who could ask for more from a tiny little seed?
Add some rubies
I used the ruby red Swiss chard with its vibrant ribs here, but you can use any chard, it comes in so many jewel tones! But in a pinch, you can use spinach or other green that will wilt nicely. It won’t have the same flavor, but it will still be delicious.
Let’s cook some beans
This is a hearty winter supper or lunch that is really quick to put together if the beans are cooked. If not, the beans only take about 45 minutes from start to finish in a pressure cooker, and it’s mostly hands-off. Make a big pot and you’ll have plenty to use in other dishes the rest of the week, or freeze them. I’ve used the New England staple yellow-eyes with their robust and unique flavor, but you can substitute a favorite local bean if you like, or even canned in a pinch.
Yes, you can use misfits
The potatoes here were small white-fleshed, red- and blue-skinned varieties from my local farm winter CSA, different sizes I trimmed up, but use what you have on hand. This is a great dish for using up all those odd sizes of potatoes in the bin, especially the little red potatoes or tiny fingerlings.
Swiss Chard with Potatoes and Yellow-Eyed Beans
- 1 ½ lbs. potatoes, bite-sized chunks
- 1 bunch Swiss chard, the leaves, large ribs removed
- Same bunch of Swiss chard, the stems and thick ribs, sliced on the diagonal
- Extra virgin olive oil
- 1 purple onion, sliced
- 4 cloves garlic
- 1/3 cup red wine
- 2 heaping tbsp. grainy mustard
- 3 cups yellow eyed beans, cooked, with some of their juice
- 1 tbsp. cider vinegar, optional
Clean up potatoes, but don’t bother to peel them unless there is green under the peels. Cut into bite sized chunks and place in a pot of cold, salted water. Bring to a boil, reduce to a simmer, and cook until tender.
Heat a large skillet over medium high and add the olive oil. Sauté the onion until soft, then add the garlic and the stems. Continue cooking until everything is tender, then deglaze the pan with the wine and add the mustard and the tops of the greens. Cook just until wilted.
Drain the potatoes and add them to the pot along with the beans. Mix everything together gently and taste for salt and pepper. Serve with a little pat of butter!
If you like, sprinkle it all with a tablespoon of cider vinegar; that’s what mom would do.
Yellow Eyed Beans, Pressure Cooked
Mom always cooked her beans in her trusty pressure cooker. I used my instant pot here, but you can use a regular pressure cooker as well, or the boil and simmer method below.
- 1 tbsp. olive oil
- 1 large yellow onion, minced
- 2 cloves garlic, finely minced
- 1 lb. yellow-eyed beans
- 1 ½ quarts water
- 1 ½ tsp. salt
Sauté the onion in the oil until soft. Add the garlic and cook another half minute or so.
Add the beans, water, and salt, and cover. Cook at high pressure for 30 minutes and let naturally release.
If you don’t have a pressure cooker:
Soak the beans overnight in salted water. In the morning, drain the beans and add them to a large pot where you have sautéed the onion and garlic. Add the water and salt, bring to a boil, cover, and cook until the beans are tender. This will take around 1 ½ to 2 hours depending on the age of the beans.
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Delicious…warming and filling 🙂
Thank you Carol. Perfect for a night like we are having here, rainy, sleet, and snow later.
Oh no that definitely sounds like the weather for a nice warming bowl of goodness …
It is indeed!
Delicious and hearty. Never cooked with mustard before I’ll have to try this!
Thank you! The mustard really adds a lovely little note that brightens things up!
It is cold and raining here. I have a pressure cooker, beans, spinach (the store only had one bunch of chard and it was pretty sad looking and already wilted), and red and white new potatoes. I know what is for dinner now. Thank you!
Delighted! I think you will enjoy this, and I hope as much as I do!
It’s cold and rainy here too, but snow following tonight.
Where did you get the yellow-eyed beans? Are they from Baer’s Best Beans?
Here, they are in every grocery store and co-op, I never have top worry about finding them. These are State of Maine from Green Thumb Farms.
So healthy and tasty! Great idea, to add red wine to the mix. 🙂
The pan needed to be deglazed, so why not with a little extra flavor!
Couldn’t agree more! 🙂
Looks yummy
Thanks Sheree! It’s tasty indeed!
I may try making this
Go for it!
My mother used a pressure cooker to cook beans, too. I’m more of a let them soak overnight then cook them in the morning girl. I just thought you needed to know that! 😉
I am so glad you told me Ally, because I kinda thought that might be how you cooked your beans! 💕
I’m waiting for a cool day, Dorothy!
We are still suffering from the heat here. This recipe, and so many of your delicious foods are waiting for that day to arrive. Then we’ll have a great bug nosh up for days and days! 😀
The recipe will be there, Dear Carolyn, when you are ready for them on a cool day! 💕
Looks absolutely fabulous and comforting Dorothy! Perfect for February! Hugs, C
Thank you Cheryl! Yes, a perfect February meal when it is cold outside and spring is just a dream away.
This looks tasty!! I’m going to have to make it soon.
Thank you! I hope you like it as much as we do!
Looks nutritious and delicious Dorothy. I am sure it would be filling too because of the beans
Thank you Sowmya! It is most satisfying all around!
I like the combination of ingredients. I never heard anything about the beans. Going to read up on them. Thanks Dorothy.
Thanks Bernadette! The yellow eyes are my favorite! So much flavor.
Definitely a plateful of YUM! 😍🌿
Thanks Gail! It was very satisfying on all counts!
Did you have any leftovers? I bet NOT! 😜
I did! I made a big pot and it was just my husband and myself for dinner, so guess what we had for lunch the next day?
Ooh, I know it was delicious the second time around. Probably more flavor. 🌿🍃
You’re right Gail, it was even better!
I do love Swiss Chard but haven’t cooked it in a long time, your dish sounds wonderful!
Jenna
Thank you Jenna! It is a delightful green!
I love Swiss chard! This looks so good Dorothy!
Thank you so much! It is definitely an underused green.
I love swiss chard and never had yellow eyed beans but I like beans so I know I will love this dish! YUM!
Thanks Nancy! I hope you find yellow eyed beans some time in your hunter-gathering!
I can smell all the deliciousness from here. 🤗
Ah! Thank you Anne Marie! It was most satisfying!
Dorothy staple foods are in as we reconsider all of the basics. Your share is a delicious inspiration!
This sounds like a good hearty and healthy meal! I’ve never had yellow-eyed beans—I’ll have to look for those!
They are so good! Happy hunter-gathering!
Such a soul warming dish 😋
Thank you Ribana! That is a beautiful way to put it!
🙂 Yellow-eyed beans are a new one to me! Fun.
Yummmmmm
Thank you so much!! It was yum indeed!
Love swiss chard, and this dish looks wonderful!
Thank you! It is one of my personal favorites!