Instructions: Rinse the beans cover them with plenty of fresh water and boil them until quite tender.

This could take between 1 and 1 1/2 hours according to their age.

Discard any skins which come off in the process.

Drain reserving 2 cupfuls of the cooking liquid.

Heat the oil in a saute pan add the spices and swirl them around for a minute until their aroma rises.

Add the chard and saute turning it around with a spatula.

Add half of the reserved cooking liquid with some seasoning.

Cover and simmer gently for about 10-15 minutes until soft.

Place the drained beans in a large bowl add the cooked Swiss chard with some more seasoning and the lemon juice and toss to mix everything.

It should be quite moist almost soupy so add a little more of the reserved cooking liquid if necessary.

Bowls of black olives little plates of flat leaved parsley on the stalk and rocket and little scarlet radishes go well with this dish.

Serves 4

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