Creamy Swiss Chard with Red Kidney Beans

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Creamy Swiss Chard with Red Kidney Beans

 

1 1/2 tbsps. vegetable oil

1/2 c. finely chopped onion

4 cs. bite

size pieces of Swiss chard

1 1/2 cs. cooked cranberry beans cooked from

dry or canned, drained

1/2 c. sour cream

1/4 tsp. salt or to taste

 

1/4 tsp. pepper

 

In a large skillet heat the oil on medium high heat, add the onions, cook,

stirring until translucent about 2 minutes. Add the Swiss chard, cook stirring

until wilted about 3 minutes. Add the beans, cook stirring until heated through.

Remove from heat, stir in the sour cream, salt and

pepper.

 

 

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