Cherry Chutney Chard Rice Beans

Cherry Chutney Chard with Rice & Beans

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Cherry Chutney Chard with Rice & Beans

Makes 4 Servings

Hearty, satisfying and vegetarian/vegan! This recipe is really more of an example designed to show you how easy it is to jazz up old standbys with the addition of a few dollops of fine preserves. Just a little bit of chutney brings a lot of flavor to sautéed greens.

Cherry Chutney Chard with Rice & Beans
INGREDIENTS
  • ½ cup Bing Cherry Chutney, plus extra for the plate
  • 1 cup Rice (we used Camargue Red Rice)
  • 9 oz Dried Beans, soaked(we used Giant Peruvian Lima Beans)
  • 1 bunch Swiss Chard, cleaned & chopped
  • 1 Garlic Clove, peeled
  • 2 tbsp Olive Oil
  • ½ tsp of Salt
  • Salt & Pepper

DIRECTIONS

1

Cook the rice and beans as you normally would (times & liquid quantities will vary with the varieties used).

How to Cook Dried Beans
2

In a large frying pan over high heat, warm up the olive oil. When the olive oil starts to shimmer, add the garlic clove.
3

Stir the garlic clove around the oil, taking care not to burn it. Once the garlic clove is golden brown on all sides, remove it from the oil & discard.

4

Reduce the heat to medium and add the chard and salt. Cook, stirring frequently, until the chard starts to wilt.
5

Add the cherry chutney to the pan and continue to stir. When the chard is cooked the way you like it, take it off the heat.

6

Serve the chard with the beans, rice and an additional dollop of cherry chutney.

Recipe by Rebecca Staffel of Deluxe Foods

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