This is a simple and rustic appetizer of garlicky, crispy giant white beans, sautéed swiss chard, and a ton of parmesan. Scoop the greens and giant beans onto crunchy toast, drizzle with olive oil and serve for a delicious fall meal.
I love eating things on toast, especially when my husband’s out of town and I’m looking for something simple. The “what’s for dinner” battle is a reality even for food bloggers, yet I’m lucky enough to know that 1) my husband loves everything I make, 2) he’ll be starving when he gets home, and 3) he’ll plow through all of the leftovers for lunch the next day.
But the dinner challenge takes on a new light when he’s gone and it’s just me. I hate leftovers and I’m so picky, I’m afraid to even cook for myself sometimes. So I immediately feel off the hook for dinner when it’s just me, the pup, and the babe-- it’s totally fine to crack a bottle of wine and eat popcorn or cheese for dinner. And I do. As you can imagine, things get weird when he deploys.
So when I find a meal that’s simple, healthy and casual, I’m all about it. Nothing too complicated, nothing too fancy, and something that goes well with holding a baby in one arm and wrangling a dog with the other. It’s the kind of meal I’m most likely to make for myself, and all the better if there’s a vegetable tucked in somewhere.
Enter beans and greens. The garlicky giant white beans are so big, hearty and full of flavor. I toss them with sautéed swiss chard and freshly grated parmesan, scoop them onto a big piece of crunchy toast, and voila-- a light and simple fall dinner is served. Plus, I even like the leftovers.
And since you asked, I love pairing these beans and greens with a cool climate, simple Pinot Noir.
An every day Pinot Noir from Oregon, a village appellation Burgundy from France (Volnay, for example), a Spatburgunder from Germany. I love the vibrant, pure flavors of Pinot from cooler climates and the freshness it lends to this toast dinner. And the savory earth flavors, bright red fruit and delicate tannins go so well with the cool fall nights.
what can you substitute for giant white beans?
Big white beans are a rare breed. While you can find pretty much anything on Amazon these days, you don’t need to go out and buy specialty beans just to make this beans and greens recipe (although brace yourself if you decide to start browsing Rancho Gordo’s site-- you might just become an heirloom bean hoarder).
To start, there are a few different varieties of big beans. My favorites are gigantes, a Greek variety, and royal corona which are a variety sold by Rancho Gordo. Other big beans you could also use are great northern, corona and butter beans.
If you want to make this recipe right away or you don’t want to hunt down the big beans, no worries. Just substitute 2 cans of drained and rinsed cannellini beans and you’re all set!
greens and giant beans on toast
This is a simple and rustic appetizer of garlicky, crispy giant white beans, sautéed swiss chard, and a ton of parmesan. Scoop the beans and greens on crunchy toast, drizzle with olive oil and serve for a delicious fall meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6
- Category: Appetizer
- Cuisine: American
Ingredients
giant white beans (makes 3 cups of cooked beans)
- ½ pound dried giant white beans such as Royal Corona or Gigante (about 1 ½ cups), soaked overnight, drained
- 2 bay leaves
- ½ onion, peeled
- 3 garlic cloves, peeled
- kosher salt and freshly ground black pepper
swiss chard and giant white beans on toast
- 3 cups cooked giant white beans (all of recipe above, or 2 cans cannellini beans, drained and rinsed)
- 8 1” thick slices of crusty bread
- ¼ cup plus 2 tbsp extra virgin olive oil, divided, plus more for drizzling
- kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 2 bunches swiss chard, ribs removed and discarded, leaves sliced into ½ inch ribbons
- ½ cup dry white wine
- ½ cup grated parmesan, plus more for serving
Instructions
giant white beans
- Place soaked beans in a large pot and add water until beans are submerged by about 3 inches. Add the bay leaves, onion and garlic cloves and season with salt and black pepper. Bring to a boil, reduce to a gentle simmer and cook until beans are tender but not falling apart, about 1 ½ to 2 hours. Turn off heat and let beans cool in liquid. Alternatively, cook soaked beans in a pressure cooker for 50 minutes on high pressure. Drain and set aside.
swiss chard and giant white beans on toast
- Preheat oven to 400°F.
- Arrange sliced bread on a baking sheet, brush both sides with 2 tablespoons olive oil and season with salt and black pepper. Bake for 12- 15 minutes, or until golden on the edges and slightly springy in the center. Set aside until ready to serve.
- Heat 2 tablespoons olive oil over medium high heat in a large nonstick skillet. Add half of the swiss chard to the pan, season with salt and pepper and toss until wilted, about 2 minutes. Toss in the remaining half of the swiss chard, season with salt and pepper, and cook until all of it is wilted, another 2- 3 minutes. Transfer to a colander, drain, and press out the liquid with the back of a large spoon.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add the beans and red pepper flakes (if using). Season with salt and pepper and cook, stirring occasionally, until beans begin to brown and get crispy, about 5 minutes. Transfer beans to a bowl and set aside.
- Add wine to the skillet and simmer, using a wooden spoon to scrape up the browned bits, until the liquid is reduced by half. Stir in swiss chard and simmer until most of the liquid has cooked off. Remove from heat and gently stir in beans and parmesan, careful not to break up the beans. Taste and adjust seasoning if needed. To serve, spoon bean mixture over toast, top with shaved parmesan and drizzle with good olive oil.
Notes
serves 6-8 as an appetizer
- Beans can be made a day ahead. Store beans in their cooking liquid. If desired, freeze for up to 3 months.
- Filling can be stored in the refrigerator, covered, for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 242
- Sugar: 1.5g
- Sodium: 287mg
- Fat: 7.4g
- Saturated Fat: 2g
- Unsaturated Fat: 4.7g
- Trans Fat: 0.1g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 7.2mg
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