|
Boil this type of beans in a pot with salted water. In another pot fry
lightly some olive oil, garlic and small pieces of bacon. Then beans have
to be sieved in the second pot using the cooking water. Cook in this sort
of broth a right amount of rice in order to have a quite hard rice at
the end of the cooking. Then dress with superb olive oil and a pinch of
pepper.
This type of beans was once very easy to find, but today it is not. This
pulse vegetable was known also in the Middle Age; the other types of beans,
which have American origins, spread all over Europe in 1500.
Text Tebaldo Lorini
Translated by Gianna Toni
|
