Time to Cook
Heat oil in large stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Season with salt, as desired.
Pour off drippings; return beef to stockpot. Add beans and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Stir in Swiss chard; return to a boil. Reduce heat; continue simmering, covered, 30 to 60 minutes or until beef is fork-tender.
Season with salt and pepper, as desired. Sprinkle with cheese.
Nutrition information per serving: 397 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 93 mg Cholesterol; 1268 mg Sodium; 3 g Total Carbohydrate; 7.9 g Dietary Fiber; 42 g Protein; 8 mg Iron; 4.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.7 mg Zinc; 24.3 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Filed Under:Soups, Stews & Chili