Cooking the Borlotti Beans (skip this stage if using canned beans)
Instant Pot Method
Put the borlotti beans, onion, bay leaf and peppercorns into the Instant pot and cover with about 1.5 litres/qt of water.
Cook under pressure for 35 minutes then test for doneness. The beans should be soft and creamy. Cook in 5 minute bursts until done.
Stove-top method
Put the borlotti beans, onion, bay leaf and peppercorns into a large pan and cover with about 1.5 litres/qt of water.Bring to a boil then reduce the heat and simmer gently (partially covered) for about 1 1/2 hours on a slow simmer until the borlotti beans are soft and creamy.
Drain the beans and discard the water, onion and bay leaf and set aside.
Making the dish
If you're using canned beans, drain well and set aside.
Strip the leaves from the chard and roughly chop. Finely dice the stems and set aside.
Fry the onion, chard stems and sage leaves gently in the olive oil for about 5 minutes until the onions are soft and golden.
Add the garlic and fry briefly before adding the chard leaves. Let these sauté for 3-4 minutes until they’re wilted before returning the borlotti beans to the pan along with the stock.
Stir well to incorporate everything and let it sizzle for 3-4 minutes until all the stock has been absorbed. Remove from the heat.
Season with salt & pepper and fish out the sage leaves and discard.
Serve hot or at room temperature with a generous dusting of cheese (if using) and a drizzle of extra virgin olive oil.
Notes
Change up the beans
In Italy, you can also make this dish with white beans or cannellini beans. But honestly, any bean will do.
Add a little meat
For a meaty version, you could fry some pancetta, or Italian sausage with the onion and chard.
Change up the greens
I make this dish mostly with chard, but it'll work equally well with cavolo nero cabbage, kale or collard greens too.
Storage
Fridge: Keep in an airtight container for up to a week and eat either at room temperature or warm.
Freezer: The beans will be good for 3+ months in an airtight container or freezer bag. I like to freeze them in portion sizes. That way, if I'm looking for an easy side dish, I can whip this out of the freezer, minus effort and fuss.