====== Chard, Potato and White Bean Ragout ======
  * 1 cup dried white beans - soaked for 6 hrs. or overnight in 1 qut water
  * bouquet garni - bay leaf + several sprigs of thyme + Parmesan rind tied together
  * 1 tsp salt
  * 1 generous bunch chard (red or green) - 3/4-1 lb.
  * 2 Tbsp olive oil
  * 1 medium onion - chopped
  * 2-4 garlic cloves - sliced
  * 1 lb Yukon gold or white potatoes - scrubbed and 1/2" diced
  * 1 tsp fresh thyme leaves
  * freshly ground pepper
  * 1-2 Tbsp chopped fresh parsley (optional)
  * freshly grated Parmesan cheese

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  - Drain the beans and combine with 1 qut. of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam and add bouquet garni. Reduce the heat, cover and simmer 1 hr. Add 1 tsp salt.
  - While beans are cooking, stem and rinse the chard leaves well. Rinse the stems and dice. Coarsely chop the leaves and set aside.
  - Heat the olive oil in a large nonstick skillet. Add the onion and chard stems. Cook, stirring often, until tender, about 5 min. Add the garlic and continue to cook, stirring until the garlic is fragrant, about 1 min. Add the potatoes and stir together.
  - Add the skillet contents to the pot with the beans. Bring back to a simmer, cover and simmer 20 min., or until the potatoes and beans are tender. Salt to taste.
  - Add the chard and thyme leaves to the pot, cover and simmer for 15 min. The chard should be very tender. Stir in freshly ground pepper to taste and optional parsley. Taste and adjust seasoning.
  - Sprinkle Parmesan on top when serving.

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  Serves: 5      Total cook time: 6+ hr bean soak + 1hr 45min. cooking
  Source: NYT Recipes for Health 10/10/08


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{{tag>food,maincourse,vegetarian }}