Polenta or Grits With Beans and Chard Recipe (2024)

This recipe is fantastic! I had a couple points of confusion: it mentions using the beans' soaking water, and does not say anything about how long to soak. I didn't soak at all and they turned out fine. Also doesn't say to how to prep the chard stems. I did a medium-fine chop and that worked well.

Made it in the instant pot! First quick-soaked the beans (beans, water, salt, 5 mins on pressure + natural release), then drained them and reserved some of the liquid. Did Step 2 on saute setting, added the bouquet garni with the beans and about 2 cups of the reserved liquid. I only had kale not chard, so added that on top of the beans and set it all to 15 mins at pressure + ~10 mins natural release. Came out great! If using chard, I'd have added it at the end instead so avoid overcooking

This is a wonderful quick recipe. I used 1 can of cannellini beans which I added after sautéing the chard ribs, 1 celery stalk chopped, 1 carrot chopped and 1/3 onion chopped. I also added a can of diced tomatoes w/ basil garlic and 1 tbsp tomato paste before adding the chopped chard to wilt. Served over polenta.

Wow!Spicy and savory and so satisfying.I used a can of cannelini beans ‘cause that is what I had and I was hungry.And it STILL was so flavorful.It came together start to serving in under an hour with pre cooked beans. Red Chard stems onion carrot garlic pepper flakes combined smoothly. I salted well as suggested. Finished with pecorino Romano ( again, it’s what was in the frig) I will make this over and over again.

I used canned borlotti beans and (to honor a diner’s dietary restriction) omitted the tomato paste, instead adding some sliced mushrooms as an umami source. The beans add a nice creaminess and the dish as a whole was absolutely delicious.

With this combination, how could it be anything but dynamite? Good as leftovers too.

Made a batch of Rancho Gordo Borlotti Lamon beans and didn't have a lot on hand so seasoned the broth with just bay leaves, black garlic, and some TJs truffle soy sauce (no mushrooms but maybe super fermented? either way--big umami). Used up shallots and garlic on my counter and added riced cauliflower. The beans definitely benefitted from simmering with the veggies/tomato paste for about an hour. Added some shreds of languishing kale from the fridge. SO GOOD. Thank you for this pantry meal!

Delicious!!!! I added toasted pepitas at the end and swapped kale for chard. Also, held the veggies out of the beans and served on top of them instead. It was incredible

I turned this into a quick week night meal by using leftover instant pot beans. I skipped step one and then added my leftover beans with cooking liquid to the sautéed veggies in step two. I added a little Mexican oregano to mine and served it over a reheated tamale. Quick, easy and delicious.

This is my favorite recipe for beans and greens. A slam dunk every time. It’s definitely worth using dry beans if you have the time. Dried beans don’t add much extra work and the broth that you end up with is scrumptious.

Delicious!! I used a can of pinto beans and turned a tube of polenta into a creamy Parmesan polenta and it was fantastic. Cut down the cooking time in half and was still incredibly delicious.

Incredibly delicious. Used ham Better than Bouillon and will happily make again and again. Double (or triple!) the carrots.

overall, i found it not *that* exciting (i did adapt it to instant pot). chicken soup flavors in a bean dish. however, GREATLY improved if served with hot sauce, poached egg, and avocado

Comfort food all the way! Super filling, tasty and healthy! I used collard greens and pintos. Feta for the finish - just a touch! Primo!

Delicious recipe. I used 1/2 cup dry kidney beans and one bunch chard and it made a good portion for two adults. Add parmesan to your polenta for extra flavor. I'll definitely make this again and again.

After reading comments did a bunch of little things to punch up the flavor -- onion in the sautee, broth and ricotta and parm in the polenta. Used rancho gordo beans we'd already cooked plus two bunches of collards. Very tasty and easy. Will become a repeat!

This is simple and makes a humble but elegant meal. Even better the second day, and worthy comfort food for guests.

This was wonderful. I made a few changes. Started with bacon and oil, sautéed all the onion and carrot, warmed sliced garlic, lightly salted, and used 2 cups chicken stock and the rest water. After an hour, left pot partially uncovered to thicken the broth. Once they were tender, put tonight's serving in a separate pot and stirred in chard leaves-no stems-cooking for just 5 minutes. Incredible flavor. Next time, more tomato paste, add carrot at the hour mark, and a splash of stock with chard.

Feta kicks this otherwise rather bland recipe to the next level. It's nice in tandem with the polenta and feta, but when I just tried the beans and chard stew on their own, I rued using expensive Rancho Gordo beans and farmer's market chard. I followed the recipe exactly, and won't feel moved to make it again.

Made it in the instant pot! First quick-soaked the beans (beans, water, salt, 5 mins on pressure + natural release), then drained them and reserved some of the liquid. Did Step 2 on saute setting, added the bouquet garni with the beans and about 2 cups of the reserved liquid. I only had kale not chard, so added that on top of the beans and set it all to 15 mins at pressure + ~10 mins natural release. Came out great! If using chard, I'd have added it at the end instead so avoid overcooking

This is a wonderful quick recipe. I used 1 can of cannellini beans which I added after sautéing the chard ribs, 1 celery stalk chopped, 1 carrot chopped and 1/3 onion chopped. I also added a can of diced tomatoes w/ basil garlic and 1 tbsp tomato paste before adding the chopped chard to wilt. Served over polenta.