Recipe: Kidney beans, chard with bacon, and polenta

Trying to fit in one last, southern, winter meal before the spring really starts.

Beans: Soak beans overnight, saute some onion and garlic in oil, then add the beans with their soaking liquid and enough water to cover the beans by about 2 inches. Bring to a boil, then cover, turn down to a low simmer, and cook for about 2 hours. Season as desired.

Chard: Fry some bacon in a skillet, remove bacon, and reserve about a tablespoon of grease. Add chopped chard, a few tablespoons of stock or water, a tablespoon of cider vinegar, a teaspoon of sugar, some salt, black pepper, and red pepper flakes. Cover and cook until chard cooks down, then remove lid until liquid cooks off (you may have to pour off some of the excess liquid), and add chopped bacon.

Serve with polenta and hot sauce.