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White Beans with Fennel & Swiss Chard

From Our Kitchen


4 cups cooked white beans
1 cup yellow onion, thinly sliced
1 cup fennel bulb, thinly sliced
1 bunch Swiss chard, trimmed and chopped
½ cup roasted red bell pepper, diced
1 Tbsp. garlic, chopped
1 Tbsp. Herbs de Provence
½ Meyer lemon, seeds removed, chopped finely
12 pitted green olives
extra virgin olive oil
salt and pepper


Heat 3 Tbsp. oil in a large sauté pan over medium heat. Add fennel and cook for 3-4 minutes. Add onions and olives and lightly brown mixture, about 5-6 minutes.

Add garlic and cook for 2 minutes. Add chard, herbs, bell pepper, beans, lemon, and a pinch of salt and pepper.

Cook until chard wilts, about 4-6 minutes. Remove from heat and adjust seasoning to taste.

Serves 4-6