The Naxian way of cooking fresh haricot beans I have described already in the previous chapter. In this one will be found the Italian and Catalan ways of cooking legumes, both fresh and dried, and some rustic soups. I insert a short essay relating to the not necessarily inevitable consequences of consuming these nutritious staples.
There is a broad dividing line in cooking between those things which are delicious in themselves – their taste has only to be revealed – and those things which, however nourishing they may be, are more properly vehicles for absorbing flavour. So one needs to cultivate a knowledge of what flavours to communicate, and an awareness of the manner in which they are absorbed, when cooking beans.