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Heather's Dish

Heather's Dish

Baked Beans with Bacon and Chard

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Chard.  The name alone instills fear in my heart of hearty greens gone slimy, a weird earthy taste, and a stomach begging for a nacho or two.

 

Just one nacho.  PLEEEEEEEEEEEASE!

 

However I’ve never been a woman who is afraid to admit she’s wrong.  Unless it’s admitting that to my husband of course.  He doesn’t need to know the one time a year it happens!  Really though, I was wrong about chard.  I may not love it sauteed or raw, but toss it in some baked beans with bacon and spice and I’ll gobble that right up.  See, it’s kind of like the time that Nate swore up and down that he hated HATED HATED mushrooms.  No way was he eating mushrooms.  Ever.  Then one glorious night he tried them sauteed in a bit of butter and wine, a sprinkle of salt on top and became enamored with their simplicity and juicy, meaty flavor.  Now we both love mushrooms.

 

See?  Kind of like that for me.  Only with chard and bacon…two of nature’s simplest flavors.

The thing that gets me about this dish is the fact that it was so good I ate it for breakfast yesterday.  I know that might gross some of y’all out, but I’ve always been a no-holds-barred eater when it comes to breakfast foods.

 

Cold pizza?  Yes please!

 

Enchiladas?  Why not?!

 

Cold tamales?  My favorite!

 

So beans are really not out of the norm.  Not when you’re me, and most definitely not when you’re a hungry version of me.  And let’s just say it’s best if we keep that version locked in a deep deep dungeon with a cast iron skillet of beans and a refrigerator of cold tamales nearby.  It’s for the best.  Really.

BAKED BEANS WITH BACON AND CHARD

  • 2 15-oz cans of navy beans, drained and rinsed
  • 2 bunches green chard, washed, stems removed, and chopped
  • 6 slices of bacon, divided and chopped
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 24 oz bottle of ketchup
  • 1 heaping cup of brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup dijon mustard
  • 2 Tbsp Worchestershire sauce
  • 1/2 Tbsp cayenne pepper
  • 1 Tbsp paprika
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Preheat oven to 350.  In a cast iron skillet (or other oven-proof skillet) crisp up 3 slices of the bacon.  Remove from pan to drain and saute the onion in the drippings for 5-8 minutes until translucent and tender.  Add the garlic and saute for another minute.  Add the chard and saute for 5-6 minutes until the chard has started to wilt.  Remove from heat.

 

In a large bowl whisk together the ketchup, sugar, vinegar, mustard, Worchestershire sauce, cayenne, paprika, onion powder, garlic powder, salt and pepper.  Add the beans and cooked bacon and stir.  Add the onions, garlic, and chard from the pan and mix to combine.  Pour the bean mixture back into the skillet and sprinkle the uncooked chopped bacon on top evenly.  Cover with foil and bake for 50 minutes at 350.  Remove foil and bake another 10 minutes.  If the bacon on top still needs to be crisped up, turn on the broiler and watch it carefully to make sure it doesn’t burn.  Carefully remove from oven and serve hot.

I don’t know if chard lover is an actual term, but if it involves bacon and spice I’m all in.  Baby steps people!

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Comments

  1. Maria says

    September 13, 2013 at 2:12 pm

    It contains bacon, so it’s surely a breakfast food. I am savory breakfast person, so I totally get it.

    This just make me want to curl up in a flannel blanket and watch a Christmas movie. Too early for that?

    Reply
  2. Carmen says

    May 3, 2013 at 4:26 pm

    My husband would not have come within 10 feet of chard….until I cooked this. Now he begs me to cook it! It is super delish!! I tried it out for breakfast myself….jazzy way to start the day. Thanks for sharing; loved it!

    Reply
    • Heather says

      May 4, 2013 at 8:47 am

      YAY! I’m so glad you guys liked it Carmen! And the pinto beans sound great…I actually have a bag of them in the pantry I may try that with!

      Reply
  3. soop says

    January 25, 2012 at 1:36 pm

    This looks terriffic. Do you have any advice for what to do if I want to make it with dried beans instead of canned?
    Should I follow the recipe after soaking them overnight, or pre-cook them part of the way before following the recipe?
    Thanks!

    Reply
    • Heather says

      January 25, 2012 at 9:57 pm

      i’d say go ahead and cook them almost all the way and finish it off in the sauce…but keep in mind that the acidity of the sauce will delay the cooking, so you really want the beans to be al dente! hope that helps 🙂

      Reply
      • Carmen says

        May 3, 2013 at 4:28 pm

        I did not mention in my previous post I did use dried pinto beans. I soaked them overnight then cooked for the receipe. When I cooked them I was careful to to cook them until they were too mushy.

        Reply
  4. Amanda says

    November 20, 2011 at 12:40 pm

    Hi Heather! This looks so yummy! I am definitely going to try this recipe out! Please check out my latest recipe for refried bean tacos, I think you’ll really like it!

    Thanks!

    Reply
  5. Jamie says

    November 19, 2011 at 3:17 am

    I LOVE chard, kale…whatever you call it! Love it in everything and boy this dish looks so good! Wow! So flavorful! I wonder if this would get my finicky one to even eat chard! And no, do not ever admit to the man you are wrong! Ha ha ha!

    Reply
  6. Amy says

    November 18, 2011 at 11:40 am

    i LOVE baked beans…think i need to try this!

    Reply
  7. Cat Davis - Food Family Finds says

    November 17, 2011 at 4:00 pm

    Oh my yum oh yummo! Those sure put Bushs Baked Beans to shame!

    Reply
  8. Diane {Created by Diane} says

    November 17, 2011 at 11:06 am

    looks wonderful!

    Reply
  9. Emily @ A Cambridge Story says

    November 17, 2011 at 9:54 am

    Your photos have always been beautiful – but recently they are really breathtaking! The bottom two just make me want to dive into this dish!

    Reply
  10. Sarah says

    November 17, 2011 at 9:24 am

    This looks really, really, really good! I’d eat it for breakfast, too:-).

    Reply
  11. Gina @ Running to the Kitchen says

    November 17, 2011 at 9:16 am

    I love chard in all it’s earthy goodness but this looks amazing! Bacon makes everything better 🙂

    Reply
  12. Lauren at Keep It Sweet says

    November 17, 2011 at 8:04 am

    This is happening in my kitchen very, very soon!

    Reply
  13. Delishhh says

    November 17, 2011 at 7:56 am

    Wow this is somewhat of an old Swedish classic without the chart i grew up on this food. I haven’t had it in years but it looks sooo good, and with the chard just makes it up to date. So different!

    Reply

Trackbacks

  1. Vegetarian Beans and Greens with Bacon Slow Broiled by Stairs and Beans on Toast « Write.Click.Cook.Listen says:
    November 26, 2011 at 4:17 pm

    […] Beans and Greens with Bacon (adapted from Heather’s Dish) (printable […]

    Reply

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Just popping in from the place moms flock to on ra Just popping in from the place moms flock to on rainy days just to get out of the dang house: the aisles of Target. 😂 Not a lot to say, but I’m going to leave you  with 3 affirmations I want you to repeat to yourself today:

❤️ I AM STRONG
❤️ I AM CAPABLE
❤️ I AM ENOUGH

BECAUSE YOU ARE. Have a wonderful day friends!
Working on my #avoquados y’all! This protein smo Working on my #avoquados y’all! This protein smoothie has 40 grams of protein, lots of green goodness and tastes like a pineapple-vanilla dream!

- 1 cup water
- 1 cup frozen pineapple
- 1 cup frozen kale or spinach
- 1 scoop vanilla protein
- 1 serving collagen peptides (I use 2 scoops of @bulletproof brand; some brands just have one big scoop)
- 1 scoop greens powder (I used @amazinggrass)

Blend and enjoy!
🥗 FAST FOOD! Real real: I hate when people are 🥗 FAST FOOD!

Real real: I hate when people are all, “you can cook food in the same time it takes to grab takeout.” That is not always true, and sometimes it’s just about not wanting to try. Effort is hard, amen?!

Today I’m thankful to have had the energy and want-to to cook something a little healthier and save a little money. That’s not always the case, but today it was and I’ll count it as a win!

In the bowl: 3/4 cup black beans, 1/4 cup corn, 2 big handfuls of spinach, and two eggs. Seasoned it all with salt, pepper, garlic and smoked paprika!

Any wins y’all feel like sharing today? Let’s hear it and celebrate!
Chocolate Peanut Butter Protein Oats! (AKA the thi Chocolate Peanut Butter Protein Oats! (AKA the thing I’ve been eating on repeat all week):

- 1/2 cup old fashioned rolled oats
- 1/2 cup water
- 1/2 cup milk of choice
- 2 tablespoons brewed coffee (optional)*
- 2 tablespoons powdered peanut butter
- 1 tablespoon cocoa powder
- 1 tablespoon ground flax seeds
- 1 serving unflavored collagen peptides
- Sweetener of choice
- 1 tablespoon chocolate chips

Heat the oats, water, milk and coffee in a small saucepan over medium heat. Cook until thickened to your liking (although keep in kind the flax seeds and cooling will thicken it even further). Remove from the heat and stir in the remaining ingredients except the chocolate chips; I like to use a whisk to make sure the collagen doesn’t clump. Pour in a bowl, sprinkle with the chocolate chips and enjoy!

*I love to add a little coffee to mine to help enhance the chocolate flavor, but you do you!
And sometimes this is what it means to “work fro And sometimes this is what it means to “work from home.” 😂
Mentioned this yesterday in the ol’ stories, but Mentioned this yesterday in the ol’ stories, but thought it was worth sharing here too. When it comes to how I plan out meals, I look for 3 things:

🥗Whole foods. Not like the store (that’s called Whole Paycheck, right?), but meaning foods that haven’t been minimally processed. Fresh veggies, lean protein sources, whole grains, etc. I do have a few processed things on hand (protein bars) just in case I’m in a place where I need something SUPER quick, but that’s it. 

🥗High fiber. There are so many reasons we should be getting in plenty of fiber (Google is your friend here guys), but if I’m being honest I just feel better when I’m getting plenty of it. Leaner, more regular, more satiated. The list goes on! Besides the obvious fresh produce, I also eat plenty of legumes, whole grains (rolled oats, farro, quinoa - even though it’s a seed), flax and chia seeds.

🥗Hit my protein goals. Again, an essential nutrient. I have composition goals, and for my muscles to recover from my hard workouts I have to make sure I’m getting in enough protein. For me this means chicken, fish, and the occasional beef or pork.

Wondering - would y’all be interested in how I do my meal planning and shopping trips?  If so just drop your favorite emoji below!
It’s Friday, which means a myriad of things:

1️⃣Weekend vibes! Think soccer games, yard work, church, family time. Love it!
2️⃣The end of my meal prep. Not gonna lie, I won’t make this stew again...although the couscous was a fun addition!
3️⃣Sleeping in. HALLELUJAH.
4️⃣A chance to set up next week to be a great one!

It’s going to be a fabulous weekend y’all. What are you up to?!
#brinner to the rescue tonight! I could just kick #brinner to the rescue tonight! I could just kick myself for not showing y’all how orange these yolks were. 🍳 Eggs are one of the foods I spend a little more on because the flavor and nutrient density are worth it!
.
Pictured: seared mushrooms, roasted baby broccoli, bacon and 2 eggs. Not pictured: another parfait like last night’s because 😋.
.
What’s your brinner go-to?!
My allergies may be making me want to scratch my e My allergies may be making me want to scratch my eyes out of my head, but at least I’m having dessert! 😆😭 Fun fact: I never had allergies til we moved to Arkansas. Discovering this discomfort as an adult is...special?
.
This little parfait is a mini jar filled with plain Greek yogurt and homemade strawberry chia jam 🍓. No sugar added and tastes like a cheesecake - I’ll take it! Jam recipe is in my “food” highlight - just sub any frozen fruit in the same amounts and voila!
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