3/4 c  Dry red beans
12    Ripe plum tomatoes; -=OR=-
28 oz -Can whole peeled tomatoes
1/2 lb Rigatoni
-=OR=- other 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; -=OR=-
1 ts -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 manufacturers 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
aside. 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 its 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 cheese.