Borlotti Bean Soup with Swiss Chard
The pandemic really changed people’s relationship to beans. In the time before we were all locked into our abodes, bored out of our minds, beans had a negative connotation; as in “that’s not worth a hill of beans” or “you’re full of beans.” Now being full of beans is a good thing. People look at heirloom dried beans like they’re looking at jewels; and getting a membership to the Rancho Gordo Bean Club is harder to get than a membership to The Soho House. Not to toot my own horn (though tooting comes easily when you’re eating a lot of beans), but I was way on the heirloom bean bandwagon way before it was cool. I was cooking Rancho Gordo’s Good Mother Stallards back in 2012. And my cabinets have always been filled with the good stuff; most recently, Borlotti Beans from Italy (via Gustiamo) which I transformed into this robust but springy Borlotti Bean Soup with Swiss Chard.
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