Substitute 1 1/2 cups of dried cannellini or navy beans for the two 15.5 ounces of canned beans. This should yield about 2 1/2 to 3 cups of cooked beans. I highly recommend quick-soaking the beans to cut down cooking time dramatically. Instead of having to soak them overnight, the process takes 1 hour. Then simmer the beans with the stock and ham bone for 60 to 90 minutes until tender and creamy. Add more liquid as needed.