Most chicory these days is sold pre-washed, but if you have any doubts, soak it in several changes of water to remove any grit. Drain well, reserving the light-colored heart if you like for salad (see Notes) and cut off the roots.

Boil the chicory in salted water until fully tender, about 5-10 minutes. Drain, reserving the cooking water. You can let the chicory cool if you have the time, or rinse it under cold water if you don't. Squeeze the chicory dry and chop it roughly.

In a large braised or sauté pan, lightly brown the garlic in abundant olive oil, adding the peperoncino or red pepper flakes if using, for a few moments at the end. Remove both garlic and peperoncino. (The pepper flakes can stay in the pan, but proceed to the next step right away to avoid them burning and becoming bitter.)

Add the chopped chicory to the seasoned oil and let it simmer for about 5 minutes so it has a chance to absorb the flavorings. Then add the canned or boiled beans, along with a ladleful (or more) of the cooking water. Mix well but gingerly to avoid breaking up the beans. Let the mixture simmer for another few minutes.

Taste and adjust for seasoning, and serve hot or warm. A drizzle of best quality olive oil doesn't hurt.