Paul’s Bush’s Spanish White Beans & Swiss Chard: A Men’s Dinner Club Dish
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If you happened to read this post, we participated in an evening with earthy Spanish fare, with the men cooking the entire meal. And I’m telling you “all” of the meal.
No women allowed in the kitchen, is what our husbands told us. I’ll share more about what a Men’s Dinner Club is in a future post, but today I want to share my husband’s Spanish White Bean recipe, because it was so dang good!
I’ll tell you a little secret first, though. My husband first made a very small portion to make sure it was “good enough.” Ha! Funny man!
I just might have done the same if I knew that I was going to be competing with other amazing cooks. But really, the food was out of this world. Especially Craig’s Paella – which he made 3 gigantic pans to feed about 40. (Don’t have the recipe yet.)
The beauty of Paul’s white bean dish is that it really doesn’t take much time to cook. I just know this summer, when our garden is in season, we’ll be harvesting Swiss chard and making this for our guests. I’m thinking that we can freeze pancetta especially for this dish, for last minute or unexpected company.
Bush’s Spanish White Beans & Swiss Chard – Paul Style
4 oz pancetta
4 large garlic cloves
1/2 cup pine nuts
12 oz Swiss chard leaves
4-5 Tbsp olive oil
4 cans (15 oz each) Bush’s white beans (also known as Great Northern Beans)
1 1/2 cup beef broth
Salt to taste
1 cup chopped dates
Finely chop the pancetta; set aside.
Clean the Swiss chard leaves and chop (do not use the stems).
Open Bush’s white beans and drain.
Pour the olive oil into a large, heavy-bottom frying pan and heat. SautÃ© pancetta for 3-4 minutes; then add the pine nuts and garlic. Do not overcook. Toss in Swiss chard leaves and stir.
Once the Swiss chard leaves are wilted, add the white beans and broth. Simmer on low for 5 minutes. Taste and adjust salt as needed.
The last 2 minutes of cooking, toss in the dates and the chopped fresh basil and stir.
Serve with crostini or your favorite bread.
Paul added Roland’s Ginger Balsamic Glaze right before serving. It added a sweetness and a bit of tartness to the dish that was fabulous! (An inexpensive and quick way to add flavor to a meal that even kids enjoy!)
What’s an easy way to make crostini? I’ll be sharing soon. It’s really easy.
Do you have a favorite way that you cook with white beans?
(I have a working relationship with Bush’s Beans, but they did not pay for me to write this post today.)
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