Rinse beans. In a large bowl, cover the beans with cold water. Let soak in a cool place for 8 hours or overnight; drain and rinse beans. (Or, in a large saucepan, combine beans and cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let soak for 1 hour; drain and rinse beans.)
In a medium saucepan, combine the soaked beans and beef broth. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/4 hours or until beans are tender. Drain the beans, reserving 1 cup of the beef broth, adding additional broth or water, if needed, to equal 1 cup. Set beans and broth aside.
Meanwhile, in a small bowl, combine dried porcini mushrooms and 1/2 cup hot water. Let soak in a cool place for 1 hour. Drain and rinse the mushrooms, then squeeze out liquid. Set aside.
Thoroughly wash the chard under cold running water; drain well. Cut off the stalks at the base of the leaves. Cut the stalks into 1-inch pieces. Cut out the heavy center vein in the leaves; discard. Stack the leaves and cut into thin shreds; set aside.
In a large saucepan, heat the oil over medium heat. Add shallots and garlic. Cook and stir over medium heat for 3 minutes. Add drained mushrooms, prosciutto or fully cooked ham, and thyme sprigs. Cook and stir for 3 minutes more. Add the reserved beef broth, water, and red wine. Bring to boiling; reduce heat. Simmer, uncovered, over medium-high heat for 10 to 15 minutes or until liquid has reduced by half, stirring often. Reduce heat to medium. Stir in reserved beans, Swiss chard stem pieces, and tomatoes. Cook for 5 minutes more, stirring occasionally. Stir in chard leaf shreds and parsley. Cook and stir for 1 to 2 minutes more or just until leaves start to wilt. Season to taste with salt and black pepper. Remove thyme sprigs; discard. Serve with Porcini-Herb Crusted Roast Rack of Lamb.