Fagioli Borlotti alla Toscana

• 1 kg (2¼ lb) fagioli borlotti
• ¼ teaspoon bicarbonate of soda

Husk the beans and put them in an earthenware pot (or heavy pan) with plenty of cold water and the pinch of bicarbonate. Bring to the boil and, after 5 minutes, strain, rinse and throw away the cooking water. This preliminary blanching is a definite ritual with regard to any bean of the species Phaseolus vulgaris, fresh or dried, in Italy, Spain and Greece.

Set a glazed earthenwa