Reviewed: Oct. 12, 2009

Holy Swiss chard! This was amazing! I used 2 bunches of chard, one extra garlic clove and several generous dashes of red pepper flakes. I also used more goat cheese than called for (I love it!). I used the pinto beans as called for but used the canned fire roasted tomatoes, well drained, instead of fresh. I served this over Uncle Ben's long grain brown and wild rice (the kind in the pouch that you just heat up for a couple of minutes in the microwave) and the nutty flavor of the rice was a perfect compliment for this dish. My husband and I, yes just the two of us, ate it ALL tonight. We just couldn't help ourselves, it was soooo good! I served it as a vegetarian main dish and it was very satisfying (eating all of it may have had something to do with that, however!) I will definitely be making this again and again! Oh, and this was our first time eating Swiss chard. It's definitely getting planted in the garden next Spring!

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RivertownMom

Cooking Level: Expert

Home Town: Columbia, Kentucky, USA

Living In: Lafayette, California, USA

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Reviewed: Aug. 18, 2009

As previously recommended I switched the pinto beans for black beans. I went a little heavier on the red pepper flakes because my husband and I like a lot of heat. It was absolutely delicious. I served it over basmati rice, I loved it. I didn't put it in the oven as directed. I thought that was a bit unnecessary. In a hot pan you can just stir the goat cheese around and it melts just fine.

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AbsolutGillian

Cooking Level: Expert

Home Town: Ellwood City, Pennsylvania, USA

Living In: Altoona, Pennsylvania, USA

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Reviewed: Aug. 15, 2009

This is great! I've made it with a number of variations.I would recommend small white beans & fresh tomatoes doubled or tripled!The white beans are more attractive than the reds or blacks. The fresh tomatoes look better too but I need more. I also add more cheese.I use canned if that's all I have. I like the fire roasted diced, drained the best.

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lara

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Reviewed: Jul. 20, 2009

Best. Side dish. Ever. Period.

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Sarah

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Reviewed: Jul. 13, 2009

We loved this recipe! Since I didn't have goat cheese, I used three little triagles of Laughing Cow Garlic & Herb cheese. This is a keeper!

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Sondra

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Reviewed: Jul. 7, 2009

Used Feta, black beans instead of pinto. Added extra chard. This recipe was the best! Will be making it again soon.

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Kelly

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Reviewed: Jun. 30, 2009

mmmm wow! i had to sub a few things but this is a recipe you can do that with to a certain extent. didn't have goat cheese, used cream cheese. didn't even have a can of beans so i used imitation CRAB. i also added a little red wine after sauteeing. baked and ate with crackers. YUMMY!!WOW!!

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SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

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Reviewed: Jun. 14, 2009

very good

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Zeyita

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: May 13, 2009

A little goat cheese goes a long way in this dish, which is good as it was expensive. I enjoyed the flavors and colors, will make again.

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ladyrobinm

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Reviewed: May 6, 2009

This was surprisingly delicious, and so easy to prepare! I used kidney beans because I'm not a huge fan of pintos, but I can see how this would really work with the pintos. I used olive oil, and I covered the pan after adding the cheese rather than baking the dish. I thought the lime juice would stand out, but it blended in perfectly. The only change I'd make is to add more chard and tomato. Great combination of flavors!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 21, 2009

We made this using a clay chamba baking dish and loved the results.

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hmbcook

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Reviewed: Apr. 7, 2009

I thought this was just okay. We make a warm white bean salad that is very similar to this but without a green (other than fresh parsley) and it's much better. I didn't like the texture of the chard... thought it was weird.

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hobbycook

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

Excellent recipe - my 18 year old daughter who doesn't like chard ate this and had seconds. I made a few changes: I added the cheese at the end and left pot covered so no need to bake as recipe had suggested....I used no butter (didn't miss it), used mozzarella instead of goat cheese (still yummy), and used a 15 oz can of diced petite tomatoes instead of fresh tomato. Substantial recipe and nice textures, served it with a fish recipe and it was a good alternative to rice or potatoes with the beans.

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eattolive

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

I've made this dish a few times and my husband and I love it. We like it best when the recipe is followed exactly. The few times I did not-it was not as good. It is a tasty vitamin powerhouse and a great side dish to just about anything.

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Cook in Maine

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Reviewed: Mar. 15, 2009

Excellent! Simple and flavorful. I did use more chard and more cheese. And I just added the cheese at the end and let it sit, covered, in the pan - no baking was necessary. The pintos were very good and I will try black beans next time, as other reviewers suggested. I can see this becoming part of our rotation during chard season. Thanks for sharing!

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Emmy

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Feb. 24, 2009

This was really tasty. My husband had 3 helpings. I have been purchasing new vegetables to branch out from the usual and I'm glad I found this. I too used black beans. I did not put it in the oven. After I cooked it on the stove, I topped it with goat cheese and covered it and the cheese melted down in less than ten minutes. I think most any cheese would work.

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lilrhodycooker

Cooking Level: Intermediate

Home Town: Medusa, New York, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Feb. 9, 2009

This tastes wonderful but the recipe calls for one bunch of chard and you actually need two bunches of chard. There are more pinto beans than anything in this recipe. Try two bunches to even out the flavors and a whole package of goat cheese, not just 3 tbsp.

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Heather

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Reviewed: Feb. 8, 2009

I was looking for a way to use up feta cheese and found this one. Followed the recipe as written here. Fun, pretty and delicious. I would have never thought to put these ingredients together, but worked great! Used 1 roma tomato, from now on I'll use two, and experiment with different beans (although the Pinto works great). Was a nice compliment to roast pork.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 21, 2009

Quite delicious - these flavors and textures all go really well together, who wouldv'e guessed?? Very easy and quick to make too..I served this as a side with a simple grilled chicken. I seasoned the chicken breasts with some coriander, tarragon, and a roasted garlic/sesame seed oil - YUM! The spices on the chicken really complemented the earthy flavors in the chard dish...and I added a bit of coriander to the chard also - it was yuuummy :). Next time I'll add more garlic and tomatoes just for my taste, but really this recipe is great as it is. Will become a staple for us, definitely!

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k8egrl

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jan. 19, 2009

Ha! I liked this, but did sub quite a bit: asiago cheese for goat, which I just mixed in near the end and didn't bother baking, was great! lemon juice for lime, hot sauce for pepper flakes, oil for butter, spinach for chard, and canned drained pettite diced tomatoes for tomato. Very tasty and easy!

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jsslvr

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Swiss Chard with Pinto Beans and Goat Cheese

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