Flageolet Bean Stew with Chard

A simple bean stew from Riverford Cook Anna that can be endlessly adapted by adding other veg or meat. It’s good with sausages or leftover roast meat or on its own with crusty bread and a drizzle of olive oil. Using tinned beans (three 400g tins) instead of dried will speed up the cooking, but the flavour of dried beans is generally better.