1.  Sort, clean and soak the beans overnight according to the instructions on the package.

2.  Cook the beans according to the instructions on the package while preparing and cooking the rest of the ingredients.

3.  Peel and chop the garlic and onion and place them in a large skillet with the olive oil. Heat the pan over medium heat and sauté until the onion begins to turn translucent.

 

 

 

4.  Peel the potatoes and cut them into 1 inch chunks. Add them to the pan with a 1/2 cup of fresh water. Cover the pan and let the potatoes cook for 10 - 15 minutes or until they begin to soften.

5.  While the potatoes cook, thoroughly clean the greens and chop them. When the potatoes begin to soften, add the greens to the pan. If there is very little liquid left in the pan, add another 1/2 cup of fresh water. Cover the pan and let the greens cook down, approximately 10 - 15 minutes (depending on the vegetables this may take more or less time).

6.  Once the mix has cooked down, stir it thoroughly and add salt and pepper to your taste. Break up a few of the potatoes to thicken the mix. If the mixture appears too dry, add 1/4 cup of water and stir in well to combine. Turn the heat down to low, cover and cook for another 5 minutes.

7.  When the beans have cooked to your preference, strain them well; then, add them to the pan with the vegetables and mix thoroughly.

8.  Remove the pan from the heat, plate, sprinkle the Parmigiano over the top and serve.

Notes

- Cranberry beans are the closest alternative for this dish. Pinto beans and cannellini beans are also good substitutes.

- The more varied the greens, the more flavorful the dish. If using only one type of green, Swiss chard or spinach is recommended.