Use any beans you have around. If you don’t want to use bacon, just use olive oil.
1 bunch Swiss chard
2 strips bacon, cut into 1″ squares (or 2 T olive oil)
1 carrot, diced
2 garlic cloves, minced
2 sprigs fresh thyme
6 c cooked or canned white beans, plus either cooking liquid or water/stock
salt and pepper, to taste
1. Wash chard and separate stems from leaves. Chop stems into small pieces. Cut chard leaves into thin strips.
2. Put bacon or olive oil in a large stew pot or Dutch oven over medium heat. Cook bacon until light brown, about 5 minutes. Add carrot and cook until soft, another 5 minutes. Or, if not using bacon, add carrot to heated olive oil and cook for 5 minutes. Add garlic and cook until fragrant, about 2 minutes.
2. Add chard stems and thyme and stir to combine. Add beans and enough of the cooking liquid or water or stock to make a light stew mixture–not too soupy. Cook over medium heat until stems have softened, about 15 to 20 minutes, adding additional liquid if the mixture is getting dry.
3. Stir in chard leaves along with some salt and pepper. Cook until tender, or to your liking, at least 5 minutes. Taste for seasoning. Before serving, drizzle with additional olive oil.