Garbanzo Beans + Chard
Why we love it:
- 8 ounces Garbanzo Beans (dried)
- 1 Yellow Onion
- 1 Clove (or ground cloves or nutmeg)
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Red Pepper Flakes
- 1 bunch Green Chard
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 4 cloves Garlic
- 1⁄2 cup Parmesan Cheese (freshly grated)
- 2 Tablespoons Extra Virgin Olive Oil
- Crusty Bread (1 loaf)
1. SOAK BEANS
If you have time and remember to do so, soak the beans in a lot of water overnight.
Put the beans in a large pot with (new, if you soaked) water to cover and bring to a boil over high heat. Cut the onion in half and use the clove to tack the bay leaf to the side of it (if you don't have a whole clove, just toss in the bay leaf and onion - use a teensy pinch of ground cloves or nutmeg, about 1/8th of a teaspoon).
Turn heat to medium and cover partially, stirring occasionally, cook for about 30 minutes. Then add 1 teaspoon of salt and red pepper flakes. Continue to cook, stirring occasionally and skim any foam off that comes to the surface. Dice the second half of the onion and add it - and also remove the first half onion.
Also add water if necessary to cover the beans, until the beans are tender but still intact (this will likely take another 20 - 30 minutes).
Wash and chop the greens - go right through the stalks into 1” segments. Add the greens and cook until they are tender, about 10 minutes. Taste and adjust the seasoning, adding salt and pepper as needed. Mince the garlic and add it.
Ladle into large bowls and top generously with parmesan and drizzle olive oil over top. Serve with buttered crusty bread for dunking.