As much as I appreciate the slow and steady act of simmering a pot of dried beans, canned beans are my lifeline. They’re what I reach for most nights when I’m in need of a quick protein-rich meal that doesn’t rely on the ubiquitous boneless, skinless chicken breast. And with a little TLC, canned beans can be just as rich and creamy as dried. Here’s how: Simmer them in an olive oil and tomato-rich broth infused with garlic and herbs, and in just about 30 minutes, you have a stewy pot of beans to ladle over thick slices of toast. Throughout Italy, Tuscans are lovingly referred to as mangiafagioli, or “bean-eaters,” so to say they know a thing or two about the legume is an understatement. Their rustic cuisine is full of bean-focused dishes, such as ribollita and fagioli all’uccelletto, the latter being one of my very favorites. Fagioli all’uccelletto—white …