Silverbeet (also known as Swiss chard) is abundant during Australian winters and very easy to cook with. Often mistaken as a type of spinach, silverbeet is actually a part of the beetroot family. Silverbeet can be included in a range of recipes from soups and stews to stir-fries and even burgers.
In this blog, we are sharing a recipe for Penne With Borlotti Beans And Silverbeet. It’s a dish that ticks all the boxes. It’s easy to make, super healthy and hearty enough to be classified a comfort food.
This recipe takes 30 mins to cook and serves 4.
Preparation time 20 mins plus overnight soaking
Cooking time 30 mins
450g dried borlotti beans or
2 x 400g can borlotti beans, rinsed and drained
1 Tbsp olive oil
1 brown onion, finely chopped
1 large carrot, diced
2 cloves garlic, crushed
200g wholemeal penne
1 bunch silverbeet or Swiss chard, leaves thinly sliced
½ cup roughly chopped fresh flat-leaf parsley
Freshly ground black pepper
½ cup finely grated parmesan
Soak the dried beans in a large bowl of water overnight.
Drain the beans and put in a large saucepan then cover with fresh water and add the lid. Boil the borlotti beans for about 30 minutes or until tender.
Meanwhile heat the oil in a non-stick pan over medium heat. Add the onion, carrot and garlic and cook, stirring occasionally, for eight minutes or until soft.
Add the beans and one cup of water to the vegies and stir to combine. Cook, uncovered, for 20 minutes or until the beans are soft and the mixture has thickened.
Meanwhile cook the pasta in a large saucepan of boiling water, following the packet instructions, until just tender.
Add the silverbeet to the bean mixture, stir to combine and cook for one to two minutes until the silverbeet is just wilted. Stir in the parsley and season with pepper.
Drain the pasta and return to the pan. Add the bean mixture and toss through gently to combine. Spoon into four serving bowls, scatter with parmesan and serve.