Venetian-Style Beans with Swiss Chard

FOR BEANS: Sort through them and discard any misshapen beans or stones. Rinse and place in a bowl. Add water to cover and let stand for 2-3 hours. Drain. In a saucepan, combine the beans with water to cover. Bring to a boil, then drain immediately. Re-cover with water, again bring to a boil and drain.

Return the beans to the pan and add the carrot, celery, onion, bay leaf and water just to cover. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the beans are tender but not mushy, 25-30 minutes. Remove from the heat and let cool for 10 minutes, then drain and discard the liquid, vegetables and bay leaf. Set the beans aside.

FOR DRESSING: In a frying pan over medium heat, warm 3 tablespoons of the olive oil. Add the Swiss chard and sauté until almost limp, 3-4 minutes. Add the remaining 1 tablespoon olive oil, the shallots and garlic and sauté until fragrant, about 30 seconds; do not allow to brown. Add the anchovy, if using, and stir for a few seconds until fragrant. Add the stock and bring to a boil. Add the reserved beans and stir until hot, 2-3 minutes.

Add the parsley, basil, mint, sage, thyme and marjoram and stir until blended. Add the vinegar and stir for a few seconds to release the sharp vinegar fumes. Remove from the heat and season to taste with salt and pepper. Let cool, cover and refrigerate overnight to allow the flavors to develop.

The next day, transfer to a serving dish, garnish with basil or parsley and serve at room temperature.