1/2 cup uncooked Job’s tears (or barley, farro, buckwheat groats, or spelt) or 1 cup cooked hominy
1 bunch chard, about 12 ounces
1 large onion, chopped
4 to 6 cloves garlic, minced
1/4 teaspoon red pepper flakes
16 ounces Great Northern beans (1 can, drained, or 1 1/2 cups cooked)
1 15-ounce can diced tomatoes, preferably fire-roasted
2 teaspoons dried basil
8 kalamata olives, sliced
2 tablespoons nutritional yeast
2 teaspoons balsamic vinegar (optional)
generous grating black pepper
Salt to taste