• 1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
• A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and
• a Parmesan rind, tied together with kitchen string
• 1 generous bunch red chard (3/4 to 1 pound)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 to 4 garlic cloves (to taste), sliced
• 1 pound potatoes, scrubbed and cut into 1/2-inch dice
• 1 teaspoon fresh thyme leaves
• Freshly ground pepper & salt

1 to 2 tablespoons chopped fresh parsley (optional)
Freshly grated Parmesan cheese for serving
1. Drain the beans and combine with 1 quart of fresh water in a casserole
or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet
garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon
salt.
2. Meanwhile, stem and clean the red chard leaves in 2 changes of water.
Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or
coarsely chop, and set aside.
3. Heat the olive oil in a heavy nonstick skillet over medium heat and add
the onion and chard stems. Cook, stirring often, until tender, about 5
minutes. Add the garlic and continue to cook, stirring, until the garlic is
fragrant, about 1 minute. Add the potatoes and stir together, then transfer
to the pot with the beans. Bring back to a simmer, cover and simmer
30 minutes, or until the potatoes and beans are tender. Salt to taste.
4. Add the chard and thyme leaves to the pot, cover and simmer for 15
minutes. The chard should be very tender. Stir in freshly ground pepper
to taste and the parsley. Taste, adjust seasonings and serve, passing
the Parmesan to sprinkle on the top.
From: NY Times-Recipes for Health