-
1
Chop 1/2 of the onion and set aside.
-
2
To cook dried beans, transfer with their soaking water to a heavy pot.
-
3
If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary.
-
4
Over medium-high heat, bring to a gentle boil and skim away foam.
-
5
Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour.
-
6
Using tongs, removed halved onion and whole garlic cloves.
-
7
Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot.
-
8
Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes.
-
9
Continue to cook for another couple of minutes, until onion and chard stems are soft.
-
10
Stir vegetable mixture into beans.
-
11
Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety.
-
12
Remove and discard bouquet garni.
-
13
Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them.
-
14
Taste bean broth; it should taste rich, delicious, a little spicy.
-
15
Add salt as necessary.
-
16
Keep warm.
-
17
Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits.
-
18
When done, spoon into wide soup bowls and press down in the middle with the back of a spoon.
-
19
Spoon beans and greens with broth over polenta or grits.
-
20
Top with a little Parmesan or feta and serve.
