Step 1

In a large, high-sided (12 inches wide and 2 to 3 inches deep) pan or skillet over medium heat, heat the oil until shimmering. Add the onion and cook, stirring once or twice, until softened, 2 to 3 minutes. Add the sausage, increase the heat to medium-high and cook, using a spatula or wooden spoon to break up any large chunks, until lightly browned but not cooked through, 4 to 5 minutes.

Step 2

Add the tomato paste, stirring to mix well, and cook for 1 to 2 minutes. Add the chard; if the cut pieces are not very wet, add a few tablespoons of water, as needed, to create steam. Reduce the heat to medium; cover and cook until the chard starts to wilt, about 2 minutes. Add the beans and the red wine, and use tongs to fold the ingredients together. Cover and adjust the heat as necessary so the liquid in the pan is gently simmering. Cook until the chard is tender, 10 to 15 minutes.

Step 3

Remove from the heat. Taste, and season with more salt, if desired. Serve warm or at room temperature.