Swiss Chard with Pinto Beans and Goat Cheese Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jul. 9, 2008
Perhaps I shouldn't review this because I altered the recipe. I didn't have a lime, and instead of using a small tomato I used a can of whole tomatoes crushed and let it simmer until most of the juice was gone. I really LOVED it! I will make as directed next time.
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Reviewed: Jun. 30, 2008
This recipe was amazing. I followed and earlier suggestion and used black bean instead and loved it! I also omitted the butter just because it felt unnecessary and it didn't seem to affect the flavor at all! It's savory, rich, but not heavy, and the lime adds a great tangy finish.
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Reviewed: Jun. 22, 2008
Excellent! I could eat goat cheese on anything, but this is a beautiful recipe.
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Home Town: Battle Creek, Michigan, USA
Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 21, 2008
This was delicious. I had some left over home made pinto beans, so I used those. I forgot the lime, but it still tasted great. I also used sharp white cheddar because I didn't have goat cheese. Great recipe!
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Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Jun. 7, 2008
This recipe is simple to prepare and tastes great. I used 2 tomatoes instead of one and served it over whole wheat pasta for a really nutritious meal.
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Cooking Level: Expert

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Reviewed: May 21, 2008
Yum - I was looking for a recipe to use up some stuff from the garden and this was perfect! I didn't have pinto beans on hand, so I used a can of black beans instead. This dish has a lot of flavor and color! I think next time(there will be a next time), I'll double the amount of cooked chard, though, so it's more of a chard recipe than a bean recipe.
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Photo by Lyndsay

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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