300 gmdried white beans, soaked in cold water overnight1Spanish onion, coarsely chopped1carrot, coarsely chopped2garlic cloves, finely chopped2 tbspeach of thyme and oregano leaves60 ml(¼ cup) olive oil1 litre(4 cups) chicken stock300 gmsmoked pork ribs, cut into single ribs (see note)½bunch of rainbow chard, leaves coarsely torn and stalks thinly sliced1 tbspred wine vinegarTo serve:toast soldiers
Drain beans, rinse under cold water and set aside. Chop onion, carrot, garlic and herbs very finely in a food processor. Heat oil in a casserole over medium heat, add vegetable mixture and cook until very soft (5-6 minutes). Add beans, stock, ribs and 1 litre cold water. Bring to the boil, reduce heat to low and simmer until beans are tender, adding more water if beans become dry (2-2¼ hours). Add chard leaves and stalks, season generously to taste and cook until chard is just wilted (2-3 minutes). Remove from heat, stir in vinegar and serve with toast soldiers.
Note Smoked pork ribs are available from select butchers and delicatessens.