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If you want a little spicy heat, add some crushed red pepper flakes to taste when sauteing the shallot and garlic.
Heat olive oil in a large skillet, stir in shallot and garlic and cook, while stirring, until softened. Stir in cannelloni beans, season with salt and pepper and heat through.
Add chard to skillet and cook until wilted. Add tomatoes and heat through. Drizzle with lemon juice and serve.
By Deeli from Richland, WA