Instructions: Combine beans and 1 teaspoon salt in large saucepan. Add enough water to cover amply and set over medium heat. When water starts to boil, cover and reduce heat to low. Cook until beans are just soft, about 1 1/2 hours. From time to time, check beans and add more water if necessary. Older and drier beans will take much more water than fresh ones.

When beans are almost done, heat 2 tablespoons olive oil in bottom of large stew pot. Add bacon and cook until light brown, about 5 minutes. Add carrot and cook until soft, another 5 minutes. Add garlic and cook until fragrant, about 2 minutes.

While bacon is cooking, cut up chard. Separate leaves from stems and cut stems in 1-inch pieces. Cut leaves in thin strips. Add chard stems and thyme to bacon mixture, and add beans plus enough water to make light stew consistency. Cook, covered, over medium heat until stems have softened, about 20 minutes, stirring from time to time.

About 5 minutes before serving, stir in thinly sliced leaves and cook just until soft. Serve with good olive oil and coarse salt to taste on the side.

This recipe yields 6 servings.

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