White Bean and Celeriac Stew with Meyer Lemon

Ingredients

• 1.5 cups dried Great Northern beans, soaked for 12 hours
• 1 tablespoon kosher salt
• 4 cloves garlic, peels left on
• 1/3 cup sun-dried tomatoes, halved lengthwise and sliced
• 2 teaspoons extra virgin olive oil, plus more for serving
• 1 yellow onion, medium dice
• 1 shallot, cut into thirds lengthwise and then thinly sliced
• 6 ounces cremini mushrooms, medium dice
• 1 celeriac (celery root), peeled, large dice
• 1/2 pound penne pasta
• 1 bunch rainbow chard, stems thinly sliced and leaves cut into 1" strips
• salt and pepper, to taste
• 1 Meyer lemon, quartered
• crumbled feta, to serve
• red pepper flakes, to serve

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