*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Dry red beans
   12                    Ripe plum tomatoes -- -ÿÿ
   28       oz           -Can whole peeled tomatoes
      1/2   lb           Rigatoni
                         -ÿÿother tubular pasta
    2       lg           Swiss Chard leaves
                         - (red or green)
    1       tb           Olive oil
    6                    Italian-style sausages
                         - each cut in 2-or-3 pieces
    1       tb           Minced garlic
      1/2   c            White wine
    1       tb           Fresh oregano leaves -- -ÿÿ
    1       t            -Dried oregano leaves
      1/2   ts           Salt -- or as desired
      1/2   ts           Ground black pepper
   PLACE BEANS IN A POT with enough water to barely cover, cover the pot and
   cook over low heat until beans are barely soft, about 2 hours. Add water to
   keep the beans just covered as necessary. When beans are done, remove from
   heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes
   and plunge them into boiling water for barely 1 minute, or until skins
   crack. Remove from water, peel the tomatoes, cut them in half crosswise and
   squeeze out the seeds. If using canned whole tomatoes, cut them in half and
   squeeze out seeds. Cut each tomato half in quarters and set aside. Cook
   pasta until barely soft according to the manufacturer’s directions. Drain
   and mix with the beans. Lay the chard leaves on a work surface and cut out
   the center stem. Roughly chop the leaves and thinly slice the stems. Set
   PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over
   medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook,
   stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano,
   chard stems, salt and pepper. Cover and place in the oven for 20 minutes.
   When it’s time to get dinner on the table, add chopped chard to the
   casserole. If the casserole appears dry, add up to 1 cup water. Replace in
   the oven for 5 minutes. Serve piping hot from the oven and offer grated
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