Herbed Fresh Cranberry Bean Stew

2 ½ quarts of water
3 cups shelled fresh Cranberry beans
2 bay leaves
½ head of garlic ( ¾ whole cloves & ¼ minced or pressed)
2 tbsp olive oil
2 cups of diced tomatoes (fresh or canned)
1 cup diced potatoes
1 bunch of chard
1/4 tsp dried sage
Fresh thyme for garnish
Juice of 1 lemon & grated zest
sea salt & pepper to taste

Bring water to a boil. Add Cranberry beans, bay leaf & ¾ of the garlic and cook until tender (about 15-20 minutes). Do not salt as it will harden beans.

Strain water into a bowl and set beans aside.

Place water back into pot and boil potato until tender (8-10 minutes). Reserve one cup of water.
In a separate pot, heat olive oil and saute garlic until fragrant. Add chopped chard & tomatoes. Let cook for 3 minutes and then add reserved water, beans, potatoes, bay leaf, sage & salt and pepper. Let simmer for 20 minutes. Add lemon juice, zest & garnish with thyme leaves.