Swiss chard with potatoes and mushrooms, homemade refried black beans, and guacamole

The chard, potatoes, and mushrooms are cooked in a spicy tomato sauce. And this is why it doesn’t pay to wait to update the blog. I remember this was very tasty, but I don’t recall the seasonings.

That said, the key to the recipe not being a pile of mush is to cook the vegetables separately. First, pan sear the mushrooms until they release their juices, then set them aside. Cook the potatoes in the tomato sauce, then add the chard when the potatoes are very soft. Add the mushrooms back and cook about 5 minutes. Voila.

For the beans, cook the beans for a long time and season well with salt, pepper, and garlic.

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