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1
Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda.
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2
Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours.
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3
Drain the beans and rinse them well.
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4
Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches.
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5
Bring them to a boil over mediumhigh heat, cover and simmer until tender, about 1 1/2 hours.
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6
Drain the beans and set aside.
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7
Using a sharp paring knife, separate the chard stems from the greens.
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8
Finely chop the stems and set them in a small bowl.
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9
Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide.
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10
Warm the olive oil in a large skillet over medium heat.
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11
Toss in the garlic and chopped chard stems and saute until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes.
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12
Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet.
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13
Saute the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon.
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14
Grab chard leaves by the handful and drop them into the hot pan.
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15
Stir once or twice to mix them with the beans, then add the broth.
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16
Cover and simmer until the chard leaves wilt, about 3 minutes.
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17
Remove from the heat, stir in the lemon juice and season with salt.
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18
Serve hot.
