Tonight we had flat iron steaks, courtesy of my aunt, and “creamy crusty beans” courtesy of me.  Both were fantastic.

The “creamy crusty beans” recipe comes from Heidi Swanson’s Super Natural Cooking, which, incidentally, is the source for last week’s carrot soup, too.  Gastronomike didn’t like the name “creamy-crusty” and therefore didn’t appreciate these beans as much as he should have.  I’ll rename them for next time.


  • 1/2 pound dried butter beans
  • 3 tbsp olive oil
  • sea salt
  • 1 onion, coarsly chopped
  • 4 cloves garlic, chopped
  • 6-7 big chard leaves, stems chopped
  • freshly ground black pepper


Soak beans overnight and boil until soft.  Drain.  Heat oil in widest skillet you’ve got.  Add beans to hot pan in a single layer.  Stir to coat, then let beans sit long enough to brown on one side, about 3-4 minutes, before turning to brown on other side.  Beans should be golden and crunchy on outside and soft and creamy on the inside.

Salt to taste, then add onion and garlic.  Cook 1-2 minutes until onion softens.  Stir in chard and cook until it begins to wilt.  Remove from heat and season to taste with salt and pepper.