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 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
  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 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
  cheese.