There’s nothing quite like digging into a healthy, tasty meal packed with seasonal summer vegetables. This white bean stir-fry is perfect for warm summer nights on the patio with friends or a cozy meal to be enjoyed with a good book and a nice glass of wine. Of course, you can always add some cooked and cubed meat, poultry, or seafood at the end if you wish.
• 1 Tbsp of olive oil
• ½ yellow onion, diced
• ½ orange bell pepper, diced
• 5 leaves of Swiss chard, chopped; stems and leaves separated
• 5 cremini mushrooms, sliced
• ½ tsp of Italian seasoning
• ½ tsp of salt, plus more to taste
• 3 cloves of garlic, minced
• 4 oz of cherry tomatoes, cut in half
• 4 cups of Randall Great Northern Beans, drained
• Optional: cooked white or brown rice, for serving
Warm the olive oil over medium heat in a large sauté pan.
Add the onion and sauté for 3 to 5 minutes, until translucent.
Add the bell pepper, Swiss chard stems, mushrooms, and Italian seasoning and sauté for 5 to 7 minutes, until most of the liquid has evaporated out of the pan.
Add the garlic, tomatoes, and Randall Great Northern Beans to the vegetables with a good pinch of salt and pepper. Sauté for an additional 5 to 7 minutes, until the tomatoes have softened.
Turn off the heat and stir in the Swiss chard greens; let sit for a couple of minutes until wilted.
Add additional salt to taste, if necessary.
Serve with rice or as desired. Leftovers will keep in the refrigerator for up to 4 days.
Recipe inspired by and picture courtesy of From My Bowl .
There are 4.5 cups of Great Northern Beans in one 48-ounce jar of Randall Great Northern Beans. That means you’ll have 1/2 cup of drained beans left over, enough to toss into a lovely salad, soup, or smoothie for extra protein.