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Swiss Chard with Pinto Beans and Goat Cheese

Swiss Chard with Pinto Beans and Goat Cheese

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danalace

Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
  2. Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
  3. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
  4. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
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Reviews

Mocash
37
6/30/2008

This recipe was amazing. I followed and earlier suggestion and used black bean instead and loved it! I also omitted the butter just because it felt unnecessary and it didn't seem to affect the flavor at all! It's savory, rich, but not heavy, and the lime adds a great tangy finish.

Heather
34
2/10/2009

This tastes wonderful but the recipe calls for one bunch of chard and you actually need two bunches of chard. There are more pinto beans than anything in this recipe. Try two bunches to even out the flavors and a whole package of goat cheese, not just 3 tbsp.

krista v.
33
9/19/2008

What an interesting recipe! I used fire roasted canned tomatoes instead of fresh and added half a diced onion. For some reason I really wanted jalepenos in this dish so I added 1/2 of a seeded jalepeno, diced. I served this over white jasmine rice with sliced avocado. The avocado was so delicious..the cool rich taste blended so smoothly with the acidic tomatoes and slightly bitter swiss chard. I'd like to try this with mixed beans and fresh mozzarella cheese too. Definitely try this one..It's an unusual but very yummy recipe!