This is wonderful with the shin of veal but it could also be nice with a couple of pan-fried Italian sausages or grilled (broiled) lamb chops. Prepare it beforehand and warm it up quickly in a saucepan, stirring continuously so that it doesn’t stick, then drizzle with oil to serve.
Drain the soaked beans and put them in a large saucepan. Cover with cold water and bring to the boil. Remove the scum that rises to the surface with a slotted spoon and lower the heat slightly. Add the whole carrot, celery, onion and sage leaves. Cook for about 1¼ hours, or until the beans are tender. Remove the beans from the heat and remove as much of the carrot, celery, onion and sage bits as you can manage.
Meanwhile, put the olive oil in a saucepan with the garlic, rosemary sprigs and some ground black pepper. Heat until the oil is well flavoured and you can smell the garlic and rosemary, taking care that they don’t burn. Leave to cool.
Drain the beans, keeping the water. Purée the beans and about
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