Red Chard Ragout

Adapted from The New York Times

INGREDIENTS:

• 1 cup dried white beans, soaked 6 hours or overnight in 1 quart water
• 1 teaspoon salt
• 1 bunch red chard (3/4 - 1 pound)
• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 pound potatoes, diced
• 1/2 teaspoon dried thyme

METHOD:

• Drain soaked beans, combine with 1 quart fresh water in Dutch oven, bring to simmer, cover and simmer for 45 minutes.
• Meanwhile, stem and clean the read chard; dice stems and chop leaves separately
• Heat oil in skillet, add onion and chard stems and cook, stirring often, about 5 minutes
• Add garlic and cook 1 minute longer
• Add potatoes and combine
• Add salt and potato mixture to beans, bring to simmer, cover and simmer 15 minutes
• Add chard leaves and thyme, cover and simmer another 10 minutes until chard leaves are tender