Fagioli

Italy grows a huge variety of beans of different sizes, shapes, and colors, each with a distinct flavor and texture. Recipes in this book use cannellini beans, chickpeas, and lentils exclusively, but other varieties may be substituted. Seefor detailed instructions on washing, soaking, and cooking beans. (Note that beans and other dried legumes—peas and lentils—vary enormously in quality and price. Some excellent-quality legumes have superb flavor and tender skin that is barely distinguishable from the flesh of the legume when eaten.)