1 (15 ounce) cans butter beans or 1 (15 ounce) cans
white kidney beans, drained and rinsed
green hot pepper sauce
- Remove stems from swiss chard; coarsely chop swiss chard leaves.
- Heat oil in 5-quart dutch oven over medium-high heat until hot.
- Add swiss chard.
- Cook until wilted, but still bright green, stirring frequently.
- Stir in beans, green pepper sauce and salt.
- Cook over medium heat until mixture is heated through.