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.
Servings Prep Time
10servings 15minutes
Cook Time
4 1/2hours
Servings Prep Time
10servings 15minutes
Cook Time
4 1/2hours
Ingredients
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.