Crispy white beans with chard

There's a lot to like about this recipe. The one piece of advice I'd give beyond what you'll find at the link is this: Exercise patience when pan-frying the beans. Get the heat up nice and high, make sure the beans are totally drained of liquid, and then leave them alone for a while after you add them to the pan. The only way to ensure the beans get the crispy exterior you want is to allow them to sit undisturbed over high heat for several minutes at least.