Baked Beans with Chicken and Swiss Chard

Ingredients:

• 1/2 cup (approx. 50g) diced smoked chicken or lean ham
• 2 cans (450g each) red pinto beans, drained and rinsed
• 1 can (450g) canned white navy beans, liquid reserved
• 1 can (450 g) canned tomatoes, mashed
• 1 bunch Swiss chard or young mustard leaves, stems trimmed, leaves coarsely chopped
• Half a small onion, finely chopped
• 1 stalk celery, thinly sliced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 tbsp. vegetable oil
• 1/4 cup chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper

Preparation:

1. Heat vegetable oil in a large skillet. Add onion, celery, carrot, garlic, salt, and pepper. Cook over medium heat, stirring occasionally, until softened, about 7 minutes.
2. Add the chard, chicken, and 1/4 cup water and simmer for about 3 minutes. Stir in the tomatoes and brine, increase the heat, and cook until the liquid has evaporated, about 5 minutes.
   
   Add the beans with their liquid, parsley, thyme, and oregano and simmer over low heat. Mash one-quarter of the beans with a fork until smooth, and add salt to taste.
3. Preheat oven to 190°C.
4. Transfer the vegetables from the skillet to a 1.8-quart baking dish, cover with foil, and bake for 45 minutes. Remove the foil and bake for another 10 minutes.