Ingredients
- 12 ripe tomatoes (plum)
- 6 italian-style sausages
- 2 swiss chard leaves
- 525 gr tomatoes (whole peeled)
- 200 gr dry beans (red)
- 120 ml wine (white)
- 100 gr rigatoni
- 16 ml olive oil
- 8 gr garlic (minced)
- 5 gr oregano leaves (fresh)
- 2 gr oregano leaves (dried)
- 1 gr salt
- 1 gr black pepper (ground)
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
