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You are here: Home / Recipes / Marcella Beans with Rainbow Chard and Lemon

Marcella Beans with Rainbow Chard and Lemon

December 20, 2020 by Linda Watson Leave a Comment

Marcella Beans with Rainbow Chard and Lemon

These tender heirloom beans cook up into a soupy, saucy wonder with very little effort. My Taster, who is not a fan of white beans, said that this recipe could make him a convert.

Cook dried beans, aromatics, and herbs in a slow cooker or big pot for healthy comfort food. Serve a bowlful with toast and carrot sticks for an easy meal. Dish them up for a hearty, plant-based option at any holiday meal, from breakfast to Santa’s midnight snack.

If you can’t get Marcella beans, use another white cannellini bean or other white beans.

Print Recipe
Marcella Beans with Rainbow Chard and Lemon
Soupy white beans with rainbow chard, red onions, and lemon will brighten a winter day. Tastes rich but has no added fat. May help make you rich, because you eat every drop, including the bean broth. Vegan and gluten-free.
Marcella beans with chard, toast, and carrots
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Cuisine Greek
Prep Time 15 minutes
Cook Time 4 1/2 hours
Servings
servings
Ingredients
  • 1 pound Marcella beans or other dried white beans
  • 6 cups water
  • 1 tablespoon salt
  • 1 medium red onion chopped
  • 1 bunch rainbow chard about 12 ounces or 340 grams, stems and leaves chopped separately
  • 2 cloves garlic minced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 medium lemon or 2 tablespoons lemon juice
Cuisine Greek
Prep Time 15 minutes
Cook Time 4 1/2 hours
Servings
servings
Ingredients
  • 1 pound Marcella beans or other dried white beans
  • 6 cups water
  • 1 tablespoon salt
  • 1 medium red onion chopped
  • 1 bunch rainbow chard about 12 ounces or 340 grams, stems and leaves chopped separately
  • 2 cloves garlic minced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 medium lemon or 2 tablespoons lemon juice
Marcella beans with chard, toast, and carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pick over and rinse beans. Put in a slow cooker with water and salt. Cover and cook on low for 2 hours.
  2. Add chopped onion, chard stems, thyme, and sage to beans. Stir and cook on high for 2 1/2 hours or until beans are tender.
  3. Stir chard leaves and lemon juice into beans. Cook for 10 minutes until leaves are tender. Taste and adjust seasonings. Don't drain.
  4. Serve hot by the ladleful to include the tasty bean gravy. Refrigerate any extra for up to 5 days or freeze for up to a year.
    Marcella white cannellini beans cooked with rainbow chard and red onions, served with toast and carrot sticks.

Filed Under: Entree, Recipe Tagged With: chard, lemon, Marcella beans, red onions, slow cooker, white beans

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