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Sautéed Chard with Navy Beans & Bacon

Sautéed Chard with Navy Beans & Bacon

Beans are so good for us that any way we eat them our bodies sing. I love combining the smooth savory flavour of beans with the slightly bitter and green glory of swiss chard. I’ve added onions for sweetness, garlic ‘cause I love it, and bacon for some smoky saltiness.  


  • 2 tbsp Chosen Foods avocado oil
  • ½ cup organic onion, diced
  • 1 clove of organic garlic, chopped
  • 100g or 3 to 4 strips duBreton side bacon,
  • cut into bite sized pieces
  • 1 398mL (14oz) can of drained
  • white navy beans
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 1 tsp organic thyme, chopped
  • 1 tbsp organic Italian parsley, chopped
  • 1 bay leaf
  • ¼ cup water
  • 1 bunch organic swiss chard, stems removed
  • and chopped, leaves rolled together, sliced


  1. In a pot over medium heat add the oil, onion, garlic, bacon, salt and pepper. Cook until the onion is soft and the bacon is cooked through.
  2. Add the chard stems since they take longer to cook than the leaves, and cook with a lid on until softened.
  3. At this point the mix can be held until ready to finish the same day or in the fridge for
  4. 2 or 3 days.
  5. To finish bring the mix up to heat with the ¼ cup of water. Add the chard and gently mix everything together. Cook with a lid on stirring occasionally until the leaves have wilted.
  6. Serve hot.

Yield: 2½ cups

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