Bean-Pebbled Paella From Beans by Aliza Green 40 minutes prep time Serves 6 1/2 c cooked chickpeas, plus cooking liquid 1/2 c cooked dark red kidney beans, plus cooking liquid 1/2 c cooked black beans, drained and rinsed, liquid discarded 2-1/2 c low-sodium chicken broth 1/4 tsp crumbled saffron threads 1/4 c olive oil 1 bunch scallions, white and green parts, trimmed and thinly sliced 2 Tbsp chopped garlic 1 large red bell pepper, diced 3 c rinsed and thinly sliced Swiss chard leaves and stalks (about 1/2 bunch) 1 ripe tomato, diced 1/4 c chopped Italian parsley 2 tsp paprika 1 tsp ground cumin 2 c short-grain rice, such as arborio Salt and black pepper, to taste Preheat a gas oven to 425ก or an electric oven to 450ก. Drain the chickpeas and kidney beans, reserving their liquid. Rinse the chickpeas and kidney beans. Mix with the drained black beans. Combine the reserved bean liquids in a medium pot with enough chicken broth to make 4 cups. Bring the liquid to a boil and turn off the heat. Add the saffron and reserve. Heat the oil in large saucepan over medium heat. Add the scallions, garlic, and pepper. Saute until the pepper is slightly softened. Add the Swiss chard, tomato, and parsley. Cook 1 to 2 minutes longer. Then stir in the paprika and cumin. Stir in the rice and coat well with the pan mixture. Pour in the reserved hot chicken broth mixture. Bring to a boil. Add the beans and the salt and pepper to taste. Continue to boil, stirring and rotating the pan occasionally, until the rice is no longer soupy, about 5 minutes. Transfer the saucepan to the oven (make sure pan is ovenproof). Cook, uncovered, for 12 to 15 minutes in a gas oven or 15 to 20 minutes in an electric oven, until the rice is almost al dente and the liquid has been absorbed. Remove to a warm spot, cover with foil, and let rest for 5 to 10 minutes, until the rice finishes cooking and is tender but still firm. Per serving: 446 Calories, 12 g Protein, 76 g Carbohydrates, 7 g Fiber, 10 g Total fat (2 g sat, 7 g mono, 1 g poly), 229 mg Sodium