Olio Taibi
side dish
This dish works well with any large white bean or pictured here with meaty borlotti beans- sometimes called cranberry beans.
1/3 cup bread crumbs, homemade or panko
2 medium garlic cloves, minced
small pinch red pepper flake
1 bunch chard, stems chopped into 1/4" pieces, leaves sliced into 1/2" ribbons, keep stems separate from leaves
2 cups cooked beans along with 1/2 cup of liquid (see note)
1/2 TBS sherry vinegar
Heat 1 TBS Olio Taibi Nocellara Extra Virgin Olive Oil in a small skillet over medium-high heat, until shimmering.
Add the bread crumbs, and stir frequently until golden brown, about 5 minutes.
Remove from heat and set aside.
In a large skillet, heat 1 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over medium high heat.
Add garlic and red pepper flake, stir for about 30 seconds, do not allow garlic to brown.
Add chard stems, and cook, stirring occasionally, for 3 minutes.
Add chard leaves, and cook, stirring occasionally, for an additional 2 minutes.
Add beans and liquid, stir to distribute chard, and lower heat to a gentle simmer until liquid has cooked off.
Remove from heat, stir in sherry vinegar, sprinkle toasted breadcrumbs on top, and serve warm.
Make this as a side dish or serve as a vegetarian main with a fried egg on top. Our Nocellara Extra Virgin Olive Oil complements bean dishes perfectly, as the bold peppery notes bring out the layers of flavors in legumes.
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