Chard, Potato, and White Bean Ragout

This recipe from the NYTimes: Red Chard, Potato, and White Bean Ragout was hearty and delicious served with crusty rustic bread and finely shaved parmesan to top it. It took a little long for a weekday night, even though we soaked the beans overnight. I would recommend it for a weekend instead.

http://www.nytimes.com/2008/10/10/health/nutrition/10recipehealth.html