Beans and Chard with Toasted Bread Crumbs

Recipe Note

The better the beans you choose, the more flavorful this dish will be. If you have the time, cooking dried beans for this dish is worthwhile. To make this as pictured, source cranberry beans from Rancho Gordo, cook in preferred method for cooking beans with the following: thyme, sage, onion, garlic, and a parmesan rind. The flavorful liquid will add a lot to this dish.

If you don't have the time to cook dried beans, using canned beans (don't rinse them) and substituting chicken or vegetable stock for the bean liquid is a fine choice.

If you have leftovers, want to make this in advance, or want to make a double batch, this dish doubles easily and keeps beautifully in the fridge for a few days. However, reserve toasted bread crumbs in an air-tight container to keep them crispy. Reheat beans and chard gently, then add toasted bread crumbs right before serving.