This recipe is an economical way to enjoy a meal in a bowl. Try it using our bulk garbanzo beans and jasmine rice underneath.
2-ounce chunk ham
½ small yellow onion
1 bay leaf
1 rosemary sprig, 4 inches long
3 tablespoons extra virgin olive oil
2 large cloves garlic, minced
1 teaspoon red chili flakes
8 cups Swiss chard leaves, washed and chopped into bite-size pieces
1 teaspoon sea salt
Pour off the soaking water, rinse the beans and place in a pot with enough water to cover by 2 inches. Add the ham chunk, the yellow onion half, bay leaf, and rosemary sprig. Bring to a simmer and cook until the beans are tender.
Heat 2 tablespoons of the oil in a large skillet. Add the garlic and chili flakes. Then add the chard. Sauté a few minutes longer. Add the salt, and mix into the chard.
Drain the beans from their cooking liquid and remove the ham, onion, bay leaf, and rosemary. Save the liquid.
Add the beans and ½ cup of the cooking liquid to the veggies. Cut the ham into bite sized pieces and add it as well. Continue to simmer for a few minutes.
Drizzle with the remaining tablespoon of olive oil just before serving.