A healthy Thanksgiving side dish. It was also great tossed with penne or orrechiette pasta. Romano beans are the red tinged beans available fresh right now. You shell them and cook for about 30 minutes. Otherwise use canned, drained Romano beans.

1 pound Romano beans, shelled

1 bay leaf

3 parsley stems (use leaves for another purpose)

2 tablespoons olive oil

1 cup diced onions

2 teaspoons chopped garlic

1/2 teaspoon chilli flakes

1/2 cup diced red pepper

1/2 teaspoon chopped rosemary

1 bunch Swiss chard stems removed, cut into ribbons (about 12 cups)

Place Romano beans in a medium pot and cover with cold water. Add bay leaf and parsley stems and bring to a boil over high heat. Turn heat to low and simmer gently for 30 to 40 minutes or until beans are tender. Drain beans reserving 1/2 cup of cooking liquid.

Heat olive oil in a large sauté pan over medium heat. Add onions and sauté for 2 minutes or until softened. Add garlic and chilli fakes and sauté for 1 minute longer. Add beans, red pepper and rosemary and sauté for 5 minutes or until red peppers have softened and beans are flavourful.

Add Swiss chard and sauté for 5 minutes more or until Swiss chard has wilted and flavours come together. Add enough reserved cooking liquid to make the mixture juicy. Season with salt to taste. Serves 6 to 8