1. Start by preparing the ingredients so you have everything ready when needed. If using bacon, dice it finely. Peel and finely dice or chop the onions and garlic. Clean and finely dice the celery stalks and carrot. Wash and dry the bell pepper, remove the seeds and membranes, and cut it into bite-sized pieces. Wash and dry the Swiss chard – cut the thick (white) stalks into small pieces and the green leaves into slightly larger, bite-sized pieces. Keep both separate. Drain the beans and chickpeas. Keep everything ready.

2. Heat up a large cast-iron pot* with a little olive oil. If using bacon, render it briefly in the hot oil. Add the onions and garlic and sauté them for a few minutes until soft and glossy. Next, add the diced celery and carrot and sauté as well for a few minutes. Once the celery and carrot have softened slightly, add the bell pepper and sauté briefly with the rest. Next, add the dried oregano, thyme, cayenne pepper, cumin, and miso paste and stir in. Add the drained beans, chickpeas, and the white pieces of the Swiss chard to the pot, mix everything, and sauté briefly. Deglaze everything with the veggie broth. Bring to a boil, then reduce the heat slightly and let the stew simmer for about 10 minutes.

3. After ten minutes, add the remaining Swiss chard to the pot and let everything simmer for another 10-12 minutes. Season with salt and pepper to your liking.