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By Allison Day
Published 2021
Tuscans are lovingly referred to as mangiafagioli, or bean-eaters, as much of the region’s cuisine is based around these humble delights (I believe I’d fit in quite well!). Not only are dried beans available in winter markets, but also fresh from summer markets, making them a year-round staple. This dish is for when only a big bowl of beans will do.