Sarah Scott's Soft Tacos with Beans 'n' Greens

Name: Sarah Scott's Soft Tacos with Beans 'n' Greens
Cuisine: Mexican, Latin American
Ingredients: 1 lb. Red Nightfall or Yellow Indian Woman beans; 1 onion, peeled and cut in quarters; 1 carrot, peeled and cut in large chunks; 1 stalk celery, cut in large chunks; 5 cloves garlic, peeled; 1 bay leaf; 6 branches fresh thyme; Salt (do not add salt until very end of cooking beans); 2 bunches swiss chard; 6 cloves garlic, peeled and finely minced; 1 large onion, peeled and finely diced; Dried oregano; Juice of 1 lemon; Olive oil; Salt and Pepper; ½ lb. dry jack cheese, grated; 32 tortillas, taco-sized, warmed and wrapped in a towel or foil; Hot sauce

9 steps

Updated at: Thu, 17 Aug 2023 12:27:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories218.4 kcal (11%)

Total Fat5.6 g (8%)

Carbs33.4 g (13%)

Sugars1 g (1%)

Protein9.4 g (19%)

Sodium567.4 mg (28%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

1 lbred beans

nightfall, or yellow indian woman

1onion

peeled and cut in quarters

1carrot

peeled and cut in large chunks

1 stalkcelery

6 branchesfresh thyme

salt

do not add salt until very end of cooking beans

2 bunchesswiss chard

6 clovesgarlic

peeled and finely minced

1onion

large, peeled and finely diced

0.5 lbjack cheese

dry, grated

32tortillas taco-sized

warmed and wrapped in a towel or foil

hot sauce

Instructions

Step 1

Beans

Step 2

Soak beans overnight in water, refrigerated. The next day, drain and place in large pot with plenty of cold water. Wrap the vegetables and herbs in cheesecloth and tie with string to make a bouquet garni. Place in the pot with the beans and water. Bring to a boil, then turn down and simmer until tender, about 1 ½ - 2 hours.

Step 3

Turn beans off, season to taste with salt and allow to cool in the cooking liquid. Refrigerate until ready to use. Beans can be made a day in advance and will keep for up to 4 days in the refrigerator.

Step 4

Greens

Step 5

Cut out the center stems of the chard and set aside. Wash the leaves in plenty of cold water to remove sand and dirt. Cut into 1” strips and set aside until ready to finish tacos. Wash the stems and cut into small dice.

Step 6

Heat some olive oil in a large saute pan over medium high heat. When the pan is hot, add the diced onion and 1/2 the minced garlic. Stir to combine. Cook for a few minutes, then add the diced chard stems. Add salt and pepper and mix well. Cook, stirring occasionally, until the onions and chard stems are tender to the bite, about 8 minutes. Add lemon juice and stir. Set aside until ready to finish tacos.

Step 7

Tacos

Step 8

Heat some olive oil in a large saute pan over medium heat. When the pan is hot, add the swiss chard leaves, stirring to coat evenly with the olive oil. Add the remaining minced garlic and some salt and pepper. Continue cooking, stirring frequently, until the leaves are wilted. Add a splash of water to the pan and cover, to steam and soften the greens, for 5-6 minutes. Remove cover and continue cooking, until tender, and all liquid is absorbed. Add the reserved, drained beans and cooked chard stems. Cook until heated through. Taste for seasoning and add salt, pepper or additional lemon juice, if needed.

Step 9

Double up the warm tortillas and spoon in some of the chard and bean filling. Top with the grated cheese and add Hot Sauce to taste.

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