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Navy Beans & Swiss Chard

Servings 4 people
Author Rose Adam


  • 1 can white navy beans liquid included
  • 1 large bunch swiss chard
  • 1 teaspoon ground cumin
  • 1 tablespoon Garlic Mrs. Dash
  • 1 small onion
  • 2-3 strips fresh oregano
  • 4-5 strips fresh thyme
  • 10 leaves sage about 1 tablespoon chopped small worth
  • 1 cup vegetable stock
  • salt and pepper to taste


  • Line a roasting pan with tinfoil and preheat the oven to 350°F.
  • Peel the onion, cut in half and slice thinly. Place in the roasting pan.
  • Wash the swiss chard, remove the stems, rough chop the leaves and add to the roast pan.
  • Take the fresh herbs, strip off their stems, chop small and add to the roasting pan.
  • Add the navy beans (including the liquid), the stock, and spices to the roasting pan.
  • Mix everything together. At this point, place the rack for the turkey on top and then the meat. Bake for approximately 1 hour and 40 minutes (until the turkey temperature of 165°F.


I have cooked navy beans in this method with lamb, for over 2 hours, with no harm done.