Creamy Swiss Chard with Red Kidney Beans

From: Mary Blake

This recipe is from 1,000 Vegetarian Recipes. It’s called Creamy Swiss Chard with Cranberry Beans; I substituted Red Kidney beans for the cranberry beans.


  • 1-½ T vegetable oil
  • ½ c. finely chopped onion
  • 4 c. bite size pieces of Swiss chard
  • 1-½ c. cooked cranberry beans (cooked from dry; or canned, drained)
  • ½ c. sour cream
  • ¼ t. salt or to taste
  • ⅛ t. pepper


  1. In a large skillet heat the oil on medium high heat, add the onions, cook, stirring until translucent about 2 minutes.
  2. Add the Swiss chard, cook stirring until wilted about 3 minutes.
  3. Add the beans, cook stirring until heated through.
  4. Remove from heat, stir in the sour cream, salt and pepper.