Swiss Chard, Beans and Goat Cheese Bake

    38 min

    This is a fabulous chard dish, which is packed full of flavours and textures. Sauteed Swiss chard is baked with pinto beans, tomato and goats cheese. Serve as a main or side dish.

    110 people made this

    Serves: 4 

    • 1 1/2 tablespoons vegetable oil
    • 25g butter
    • 2 cloves garlic, finely chopped
    • 1 pinch crushed chillies
    • 1 bunch Swiss chard, rinsed, stems removed and cut into 1.25cm slices
    • 1 (400g) tin pinto beans, rinsed and drained
    • 1 small tomato, chopped
    • salt and pepper to taste
    • 1 tablespoon fresh lime juice
    • 50g goat cheese

    Prep:15min  ›  Cook:23min  ›  Ready in:38min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease an 20cm or 23cm square baking dish.
    2. Heat the oil and butter in a large frying pan over medium heat. Add garlic and crushed chillies; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
    3. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
    4. Bake for 15 minutes in the preheated oven or until the goat cheese is warmed.


    If you can't get your hands on Swiss chard, use spinach instead.

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    Reviews in English (88)


    What an interesting recipe! I used fire roasted canned tomatoes instead of fresh and added half a diced onion. For some reason I really wanted jalepenos in this dish so I added 1/2 of a seeded jalepeno, diced. I served this over white jasmine rice with sliced avocado. The avocado was so delicious..the cool rich taste blended so smoothly with the acidic tomatoes and slightly bitter swiss chard. I'd like to try this with mixed beans and fresh mozzarella cheese too. Definitely try this one..It's an unusual but very yummy recipe!  -  19 Sep 2008  (Review from Allrecipes US | Canada)


    This recipe was amazing. I followed and earlier suggestion and used black bean instead and loved it! I also omitted the butter just because it felt unnecessary and it didn't seem to affect the flavor at all! It's savory, rich, but not heavy, and the lime adds a great tangy finish.  -  30 Jun 2008  (Review from Allrecipes US | Canada)


    This tastes wonderful but the recipe calls for one bunch of chard and you actually need two bunches of chard. There are more pinto beans than anything in this recipe. Try two bunches to even out the flavors and a whole package of goat cheese, not just 3 tbsp.  -  09 Feb 2009  (Review from Allrecipes US | Canada)