Cheesy Beans with Garlicy Greens

Didn't plan on that rhyming.  Slightly clickbait-y, but that best describes this dish.

With the kale doing better in the cooling weather and chard starts going on their true leaves, I need to use up the excess that I froze over the summer.  Also, it's time for a break from putting tomato in everything.

I'm doing the beans from dry this time, for the texture.  I didn't want mushy beans with cooked chard.  This becomes a two-part recipe.  The flavors go together very well.  The "sauce" for the beans also tasted great on the roasted carrots I made with it.

*3/4 C dry white beans such as Great Northern or Navy
4 oz garlic-onion soft cheese such as Alouette, Boursin, or Rondelé
2 Tb olive oil
*1/2 C diced red onion
4 cloves garlic, minced
*2 bunches kale, chard, or spinach, roughly chopped
salt and pepper to taste

1.  Early in the day, sort and rinse the beans.  Cover with water by two inches and soak for 8 hours.  Drain.  Refill pot with water to cover by one inch.  Bring to a low boil, reduce heat to a simmer, and cook two hours, until tender-firm.  Drain, reserving about a tablespoon of the cooking liquid.  Stir in the cheese and allow to melt in the hot beans.

2.  When the beans are about fifteen minutes from done, start the chard.  Heat the oil over medium in a pot or deep skillet.  Add the onion and cook until softened, about five minutes.  Add the garlic and cook until fragrant.

3.  Add the chopped greens to the skillet, lightly seasoned with salt and pepper.  Cook until greens are well wilted.  If you're having spinach, that will only take a minute or two.  Kale, more like ten.  Completely forgot to take a photo.

4.  Plate the cooked greens in a ring and spoon the beans into the middle.  Serve hot.

Difficulty rating  :)