My friend "gifted" us with a ton of navy beans. I say "gifted" because it was more along the lines of "he had no idea what to do with them, so gave them to me, 'the cook'". And I don't have any idea what to do with them, either, since my husband is not a fan of beans. I, however, am! So I am coming to you, the people with taste! What's your
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2 legs and 2 thighs from a chicken, precooked (I roast a chicken and we typically eat the breasts and keep the dark meat for soups, however if you prefer white meat you can use two breasts instead)
Approx two cups cooked navy beans (just soak overnight and boil)
1 bunch chard
1 half white or yellow onion
2 cloves garlic, minced
6 cups chicken stock
1/2 teaspoon dried thyme or 1 1/2 tsp fresh thyme
salt and pepper to taste.
Skin the chicken legs and thighs and shred meat. Thinly slice the chard, removing the tough stalks. In a dutch oven over medium heat, soften the garlic and onion until translucent. Add the thyme and stir until fragrant, about a minute. Add the beans, chicken and stock and bring to a boil. Reduce to a simmer and add chard, cook 2-3 minutes until chard is tender, add salt and pepper to taste.
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