Baked Beans with Swiss Chard

This is more like a bean stew or casserole than what you would think of with a traditional baked bean. Very comfort food-like. I like to add a little grated smoked Gouda cheese on top during the last 10 minutes of baking.

From Food Network Magazine

Ingredients:
1 tbs. extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped (I used 3 carrots and 3 celery stalks and liked the extra veggies)
2 cloves garlic, finely chopped
kosher salt and freshly ground pepper
1 small bunch Swiss chard, stems removed and leaves chopped
1/2 cup diced smoked turkey or lean ham (I used half a pound of smoked turkey - it added to the stew feel)
15 oz. can crushed tomatoes
1 15 oz. can navy beans, undrained
2 15oz. cans pinto beans, drained
1/4 cup chopped fresh parsley
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
grated smoked Gouda (optional, but highly recommended!)

1. Preheat oven to 375. Heat olive oil in large skillet (I used my soup pot because I ran out of room in my skillet) over medium heat. Add onion, celery, carrot, garlic, and 1/4 tsp. each salt and pepper.  Cook, stirring occasionally, until the veggies are soft and golden, about 7 minutes.
2. Add chard, turkey, and 1/4 cup water.  Cook, stirring, until chard wilts slightly, about 3 minutes.  Add tomatoes with their juice, increase the heat to medium-high and simmer until slightly reduced, about 5 minutes.
3. Add pinto beans and navy beans with their liquid. Add parsley, thyme, and oregano and return to a simmer.
4. Coarsely mash 1/4 of beans in the skillet with a potato masher or fork to thicken mixture. Season with salt and transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake for 10 more minutes.