I have one more favorite bean dish. It's my mother's version of Sicilian braciola di maiale con fagioli al uccelletto or pork chops and beans. It's much simpler than Nick Stellino's recipe and doesn't take very long to prepare.
In two Tablespoons of light tasting olive oil, season four thick cut boneless pork chops generously with salt & pepper, then sauté them over medium heat in a deep non-stick skillet until lightly browned on each side. DO NOT OVERCOOK! Three minutes a side should do it.
Remove pork chops from skillet, drain off oil, replace chops and add one large can of Campbell's pork and beans and one can of water. Simmer over medium low heat until the liquid thickens to a sauce-like consistency. You can use a different brand of canned beans, but no one matches the flavor of the sauce in Campbell's beans, which is enhanced by braising the pork chops in it.
My mother always said, "You will never get a dry pork chop when you cook them like this."
The older I get, the harder it is to tolerate STUPID!