Polenta or Grits With Beans and Chard

• Produce

  • 3/4 lb 1 generous bunch swiss chard
  • 1 Carrot, medium or large
  • 3 Garlic cloves
  • 1 Onion, small

• Breakfast Foods

  • 1 cup Anson mills polenta or pencil cob grits, cooked

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan or feta

• Liquids

  • 5 cups Water

• Other

  • A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
  • ½ pound (about 1 1/8 cups dried pintos, red beans, borlottis or other similar heirloom beans, rinsed and picked over for stones

Found on cooking.nytimes.com