Sautéed Italian chard with beans, corn stock, and crushed nuts from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 142) by Steve Sando

  • cooked Santa Maria pinquito beans
  • chard
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute cooked King City pink beans, cooked snowcap beans, or other cooked mild heirloom beans for cooked Santa Maria pinquito beans. You may use the Corn stock recipe on p. 269.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked King City pink beans, cooked snowcap beans, or other cooked mild heirloom beans for cooked Santa Maria pinquito beans. You may use the Corn stock recipe on p. 269.

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