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White Beans In Swiss Chard Sauce (Tabikha B'salk)



4 Servings
2 lb swiss chard (or spinach)
2 T olive oil
1 c white kidney or,Dried
-haricot beans,soaked overn
1 1/2 lb new potatoes,peeled &
-halved (or quarte)
4 cl garlic,peeled
3 c vegetable broth *or*
1 vegetable bouillon cube
-dissolved in
3 c hot water
1 salt & pepper,To Taste
DIRECTIONS:


Bring several quarts of water to a boil in a large pot. Cut off and discard the white coarse ribs from the chard. If using spinach, remove the stems. Blanch the greens in boiling water for 3 minutes.
Drain and cool. Squeeze to extract as much moisture as possible.
Coarsely chop the greens.
Heat the oil in a large saute pan. Add the greens and saute over medium heat for 3 minutes. Scrape the contents of the pan into a food processor and puree into a smooth paste. Return the pureed greens to the pan.
Spread the beans evenly over puree and arrange the potatoes on top. Add the garlic and vegetable broth. Bring to boil, cover the pan, and cook over low heat for 45 minutes. Do not stir. At the end of this time, the beans should be halfway cooked and the liquid should almost cover the potatoes.
Set the cover ajar and cook, partially covered, an additional 45 minutes or until the beans are creamy and about half the liquid has evaporated. Season with salt and pepper to taste and serve hot. This stew may be refrigerated for 1 day.
Makes about 4 servings













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