This basic recipe may be used to cook any dried legume. In addition to the aromatics listed below, ends of prosciutto or scraps of pancetta may be added for more robust flavor. Rinds of Parmigiano-Reggiano or Grana Padano may also be added, thus extracting maximum value from the cheese. (For this recipe, add a 5- to 8-centimeter / 2- to 3-inch piece of rind to the cheesecloth sachet.)
Dried beans and peas will increase in volume by about two and a half times when cooked.