Along with cannellini beans, this recipe called for escarole, but the only stout greens at my market were collard greens, beet greens, chard, different types of kale, and mature spinach. I chose spinach.
Also, I had white tepary beans from a prior trip to the Southwest which I simmered for about 4 hours until they were tender using them instead of canned beans.
Canned beans are really handy but I am trying to make the transition to mostly cooking with dried beans. Like many prepared foods, canned beans are laden with salt unless you look for the no salt added variety. A typical 15 ounce can of beans has about 1500 mg of salt. A teaspoon of kosher salt is only 1120 mg in comparison.
Look for all kinds of bean recipes in the future. If you have already cooked beans or use canned beans, this recipe takes less than 30 minutes and is totally worth the effort.
A great accompaniment is toasted baguette slices rubbed with garlic and drizzled with a little olive oil.
Note: Each 1/4 cup of dried beans swells up to make 1 serving.