• 6 cups water
• 1/2 pound dry white beans or small limas
• 2 1/2 pounds Swiss chard, stems removed
• 1/4 cup olive oil
• 1 small onion, coarsely chopped
• 6 to 8 tomatoes, coarsely chopped
• 3 medium cloves garlic, chopped
• 1 teaspoon fresh basil, chopped
• 1/2 teaspoon fresh thyme or 1/4 teaspoon dried
• salt and pepper

Bring water to boil in a saucepan, add beans, and boil 2 minutes.  Remove from heat and let stand 1 hour.  Return to boil, reduce heat, and simmer until beans are tender, about 1 1/2 hours.  Drain.  Wash chard, shake off extra water, and cook in a large saucepan over high heat until wilted, 3 to 4 minutes.  Stir frequently so it doesn’t scorch.  Drain well, squeeze dry, and chop coarsely.  Heat olive oil in heavy skillet over medium heat.  Add onion and sauté until softened.  Stir in beans, chard, tomatoes, garlic, basil, and thyme.  Add salt and pepper to taste.  Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.  Adjust seasoning and serve.

Serves 6.

From Winter Harvest Cookbook by Lane Morgan.