Don't substitute canned. For an even texture, be sure to soak the beans overnight before cooking.
1/2 lb. large dried white beans, cooked 7 chard leaves, ribs removed, cut into wide
1 1/2 Tbsp. butter    ribbons and stems cut into 1/2-in.pieces
1 ½ Tbsp. olive oil Freshly ground black pepper
Kosher salt, to taste Extra virgin olive oil (optional)
1 small onion, coarsely chopped Freshly grated Parmesan cheese (optional)
2 cloves garlic, chopped
Drain the beans. Heat the butter and oil over med-high heat in a large skillet. Add the beans to the hot pan in a single layer (if you don't have a big enough skillet, saute in two batches). Stir to coat the beans with the butter and oil, then let them sit long enough to turn golden brown on one side, about 3-4 min. Turn the beans, and allow to brown on the other side. The beans should be golden & a bit crunchy on the outside, soft &creamy on the inside. Add salt to taste, then add the onion and garlic, and cook for 2 mins, until the onion softens. Stir in the chard and cook just until it wilts. Remove from the heat. Season to taste with a generous dose of salt and pepper. Drizzle with a bit of extra virgin olive oil and sprinkle with freshly grated Parmesan, if you like.
submitted by member Deborah Ogburn and adapted from the book Super Natural Cooking by Heidi Swanson, from SF Chronicle, Feb. 27, 2008