• 6 slices bacon (cooked and coarsely chopped)
  • 3 1/2 ounces roasted red peppers (drained and coarsely chopped)
  • 3/4 cup cherry tomatoes (cut into quarters)
  • 1 pound swiss chard (trimmed and coarsely chopped, OR 12 oz. fresh spinach leaves)
  • 2 tablespoons olive oil
  • 1 clove garlic (crushed)
  • 15 ounces cannellini beans (OR great Northern beans, rinsed and drained)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 3 tablespoons parsley (chopped)
  • 2 tablespoons fresh basil (chopped)


  1. In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature.
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