Shell Beans And Potato Ragout With Swiss Chard

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs swiss chard (1 large bunch or 2 medium bunches) or 1 1/2 lbs red swiss chard (1 large bunch or 2 medium bunches)
• salt
• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, sliced in half moons across the grain
• 2 large garlic cloves, minced
• 1 lb cannellini beans, shell bean such as borlotti and purple runners would work as well, shelled (about 1 3/4 cups shelled)
• 1 lb potatoes, preferably fingerlings or 1 lb yukon gold potato, cut in 1-inch pieces
• 3 1/2-4 cups water
• 1 bouquet garni (made with a sprig each thyme and parsley or basil, a bay leaf and a parmesan rind)
• fresh ground pepper
• 2 tablespoons flat leaf parsley, chopped
• 1 -2 teaspoon fresh marjoram (optional)
• freshly grated parmesan cheese, for serving

Recipe

• 1 bring a large pot of water to a boil; fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water.
• 2 wash the stems, trim away the ends and dice then set aside.
• 3 when the pot of water comes to a boil, salt generously and add the chard leaves; blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water.
• 4 drain, squeeze out excess water and chop coarsely. set aside.
• 5 heat the olive oil in a large, heavy casserole or dutch oven over medium heat and add the onion.
• 6 cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic.
• 7 stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni.;bring to a simmer.
• 8 add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender.
• 9 add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt.
• 10 remove the bouquet garni and stir in the parsley and marjoram, then serve, passing parmesan at the table for sprinkling.