Beans are so underrated. They transform over time and take days to make perfect, but the transformation is worth the wait.
All over Italy at those beloved outdoor markets vendors sell dried beans. I don’t know how, but they’re far superior to anything we can get in America. These dried beans are large to begin with, but after an overnight soak and another day of simmering on the stove, they become so large that they require cutting with a fork and knife just to eat. The beans soak in water first, then garlic, olive oil, red pepper flakes, and olive oil are added before they simmer on low all day.
I think my favorite part of this (aside from the creamy beans you get after over 24 hours of preparation) is the vintage crock that these beans soak and cook in. The reddish-brown clay pot was my great grandma’s and it’s a piece of cookware that inexplicably produces the best foods. There’s something about old cookware: I’m not sure if it’s a placebo effect or if the age makes a difference, but this is not the only piece of old cookware that produces the best of the best. My dad’s mom (my nonna) makes focaccia in her old pan. It inexplicably comes out better than any bread on this earth. We think it’s the pan, but it could just be Italian nonna magic.
Whatever it is, my dudes, I guess what I’m trying to say is that nonnas know best about everything from love to beans. Fill your soul with love, that’s what food (and nonnas) are for.