Dinner tonight…

Chard and White Bean Stew

Clean up and chop up a healthy quantity of swiss chard, and toss it in some boiling water for a minute. Then drain the water.

Chop up…
Shallots
Garlic
Celery
Carrots
Fresh thyme if you’ve got it (substituting dried is fine)

Sautee the veggies in your heavy-bottomed soup pot with some good olive oil. Let this cook away for several minutes, stirring when you remember to do so. Oh, and add it the chard anytime. Meanwhile, open a bottle of chilled white wine. Which one? Well, which one do you like. Pour a glass for you and one for your honey. Then splash some from the bottle into the pot to deglaze it. Add a splash of sherry vinegar while you’re at it.

You need navy beans. If you’re the type of person who thinks ahead, last night you will have put some navy beans in a pot of water to soak. If you’re like us, you’ll reach into the pantry for a can of organic navy beans, ready to rock ‘n’ roll. (I won’t tell if you won’t). Ok, so add the beans. Then add a cup of pureed tomatoes, and chop up some thyme, quite a bit, and add it in too. And also add in a cup or so of soup stock and a little salt.

Now get back to the business of drinking wine while the stew cooks down for 20 minutes or so.

The next step is to poach an egg each for you and your honey. Do this when the stew is about ready. Ok, ladle some stew into bowls and add a poached egg on top of each serving. Don’t forget some fresh ground pepper. And top up that wine.

Easy as pie.