The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 1, 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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Cooking Level: Expert

Home Town: Alliance, Nebraska, USA
Living In: Bayard, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2009
very good
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Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 7, 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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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 22, 2009
We made this using a clay chamba baking dish and loved the results.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 9, 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 25, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 24, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 16, 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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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 25, 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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Cooking Level: Intermediate

Home Town: Medusa, New York, USA
Living In: West Warwick, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 9, 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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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 20, 2009
This was delicious!
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Home Town: Yorba Linda, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 20, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 21, 2008
simple and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 17, 2008
I loved this recipe! I did have to go all the way across town to the fancy grocery store for swiss chard, but it was really worth it! I think this has to be a brand new favorite for me!
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Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Dec. 5, 2008
The goat cheese and lime add a really great, tangy flavor. This was a great healthy way to get more iron-rich food into my diet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 25, 2008
I can't say enough about how incredible, how wonderful this recipe is! I am, however, giving it 4 stars, because in order for it to be a 5 star recipe, you really have to do as many other reviewers suggest and use black beans instead of pinto beans. This recipe has become a "regular" in my house, thanks so much for posting it!
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