Beans Without Borders


These beans are spicy, tangy, and delicious. Swiss Chard adds both balancing flavor and cancer-fighting nutrition. These beans are based on a variation in Mark Bittman’s “How to Cook Everything.” The recipe’s name is both a nod to the Mexican spices involved and what popped out of my husband’s mouth when I told him he needed to name a recipe involving beans and Swiss Chard (he was unaware that Doctors Without Borders is French-based, not Swiss). Serve with rice or a whole grain for complete protein.

Total Time: 30 minutes
Work Time: 15 minutes
Serves: 2 as a main course (easily doubled)

1 onion, diced
1 T olive oil
1-2 bunches swiss chard, washed and coarsely chopped
1 14.5 ounce can kidney beans, rinsed and drained
1 bay leaf
2 cloves
3 peppercorns (or more, to taste)
1-2 t dried thyme leaves
chili powder, to taste
salt and pepper to taste

1) Heat olive oil over medium-low heat. Add onion and a pinch of salt. Cook slowly until onion begins to caramelize. (Meanwhile, prep the chard and gather other ingredients).
2) Raise heat to medium-high. Add chard and sprinkle lightly with salt.
3) Stir. When chard begins to cook down, add beans and spices.
4) Salt and pepper to taste. Remove bay leaf. Serve.

Beans Without Borders


These beans are spicy, tangy, and delicious. Swiss Chard adds both balancing flavor and cancer-fighting nutrition. These beans are based on a variation in Mark Bittman’s “How to Cook Everything.” The recipe’s name is both a nod to the Mexican spices involved and what popped out of my husband’s mouth when I told him he needed to name a recipe involving beans and Swiss Chard (he was unaware that Doctors Without Borders is French-based, not Swiss). Serve with rice or a whole grain for complete protein.

Total Time: 30 minutes
Work Time: 15 minutes
Serves: 2 as a main course (easily doubled)

1 onion, diced
1 T olive oil
1-2 bunches swiss chard, washed and coarsely chopped
1 14.5 ounce can kidney beans, rinsed and drained
1 bay leaf
2 cloves
3 peppercorns (or more, to taste)
1-2 t dried thyme leaves
chili powder, to taste
salt and pepper to taste

1) Heat olive oil over medium-low heat. Add onion and a pinch of salt. Cook slowly until onion begins to caramelize. (Meanwhile, prep the chard and gather other ingredients).
2) Raise heat to medium-high. Add chard and sprinkle lightly with salt.
3) Stir. When chard begins to cook down, add beans and spices.
4) Salt and pepper to taste. Remove bay leaf. Serve.