This is a great side dish that goes with everything... or it could even be a main dish if you prefer!
We always soak and ferment dried beans the night before when we use them. If you buy beans from a can, just be sure the can is BPA free.
- 3 Cups of cooked garbanzo beans (2 cans or about 1 cup dried, then soaked and cooked)
- 1-2 bulbs of garlic, cloves smashed with the side of a knife and pealed
- 4 large shallots, sliced
- 5-8 bay leaves
- 1 tsp of fennel seeds (optional)
- 1 1/2 Cup of extra-virgin olive oil
- 2 bunches of Swiss chard, with the stems cut out and leaves coarsely chopped
- 2 Cups of chicken broth (homemade is best)
- Preheat over to 350.
- In a 8x12 inch glass pan, Combine beans, half each of the: garlic, shallot and bay leaves, fennel and about 1 and a 1/4 Cup of olive oil.
- Stir and cover with foil or a baking sheet.
- Roast for 45 min (This can be done 1 day ahead of time if you prefer).
- Heat some olive oil in a large pot over medium heat.
- Add the remaining garlic, bay leaves and shallot.
- Cook until tender, a few min.
- Add half of the chard and toss for two min (until they wilt and are about half the volume).
- Add remaining chard and repeat.
- Add the broth, cover and cook until tender.
- Transfer chard mixture to a colander and allow to drain, you may leave at room temp until the beans are done.
- When the beans are done, drain and reserve the oil (discard bay leaves)
- Combine beans and chard back in the large pot, mixing and adding oil until you get the beans as moist as you'd like. You can also warm over medium heat if needed
- Season with salt and/or pepper.... save the extra oil for another dish, it is fantastic!
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