Smoked Pork Ribs with Beans and Rainbow Chard

Ingredients

• 300 gm dried white beans, soaked in cold water overnight
• 1 Spanish onion, coarsely chopped
• 1 carrot, coarsely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp each of thyme and oregano leaves
• 60 ml (¼ cup) olive oil
• 1 litre (4 cups) chicken stock
• 300 gm smoked pork ribs, cut into single ribs (see note)
• ½ bunch of rainbow chard, leaves coarsely torn and stalks thinly sliced
• 1 tbsp red wine vinegar
• To serve: toast soldiers