Baked Beans With Swiss Chard

• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, chopped
• 1 small stalk celery, finely chopped
• 1 small carrot, finely chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground pepper
• 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
• 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
• 1 15 -ounce can whole tomatoes, crushed by hand
• 2 15 -ounce cans pinto beans, drained and rinsed
• 1 15 -ounce can navy beans, undrained
• 1/4 cup chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano

1. Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
3. Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes.
4. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes.
5. Add the pinto beans, then add the navy beans and their liquid.
6. Add the parsley, thyme and oregano and return to a simmer.
7. Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt.
8. Transfer to a 2-quart baking dish.
9. Cover and bake 45 minutes, then uncover and bake 10 more minutes.
10. Photograph by Yunhee Kim

extravirgin olive oil, onion, stalk celery, carrot, garlic, kosher salt, swiss chard, turkey, tomatoes, pinto beans, navy beans, parsley, thyme, fresh oregano

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baked-beans-with-swiss-chard-recipe2.html (may not work)