by Chef Scotty in ,

Recently I ran across a recipe for pan fried beans.. the large kind. The idea is to brown them slightly on the outside, yet keeping the creamy texture and flavor on the inside. 

Also if you have been following me on social media, namely the "In The Kitchen With Scotty" Facebook page, you may remember a posting for red swiss chard. I am a big fan of sautéing leafy greens with anchovy. The flavor expands and deepens, especially when hit with the "lift" of lemon juice at the end. 

I'm a huge fan of combination textures in my food. I like bites of different sized items, and them all having their own texture. It's hard to describe to you accurately, but if you're  a "I need texture" kind of person. you totally understand what I'm talking about. The toasted walnuts in this dish, along with the pan fried beans really nails this need of mine on the head. 

I really hope you enjoy this recipe. It makes a fantastic side dish, or big bowl meal on it's own. 

Pan Fried Lima Beans with Swiss Chard


1 bunch (8-10 ounces) swiss chard, most of the heave stem removed


 3 tablespoons extra-virgin olive oil


  2 cups of cooked large white Lima Beans


  3 anchovy filets or 1 tablespoon anchovy paste (optional)


  1/4 teaspoon In The Kitchen With Scotty “Cook’s Line

  Seasoning” or Sea Salt


  1/4 teaspoon dried red pepper flakes (you can go heavier or lighter depending on taste) 


   1/3 cup (1 1/2 ounces / 45 grams) walnuts, lightly toasted and chopped


    2 clove garlic, smashed and minced


    1/4 teaspoon freshly grated nutmeg


    A good squeeze of juice from one large lemon


     1/3 cupfreshly grated Parmesan cheese (optional)


Anchovy paste and red pepper flakes flavoring the oil.

    1    Chop the chard, wash it, and shake off as much water as you can. Set aside.

    2    Heat the olive oil over medium-high heat in the widest skillet. Add the anchovy and mix in lightly to the pan. It should just melt away into the oil. Sprinkle in the red pepper flakes.

    3      Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

    4    Add the chard and Cook’s Line or salt to the pan and cook for less than a minute, just long enough for the chard to lose a bit of its structure. Toss in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Finish with a good squeeze of lemon juice and stir in. Remove from heat and Cover in the shredded Parmesan cheese.

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty