white beans  

cocco nano, zolfini or cannellini beans

carrot

sage

salt and black pepper

 

Soak the beans overnight (or plan to boil them on very low heat for several hours) and boil in salted water with a piece off carrot and some sage. When the beans are creamy serve them with some of the pot liquor, abundant cracked black pepper and extra virgin olive oil. 

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This is what Piero made on Wednesdays, he boiled the beans slowly all morning and then served them with a big chunk of very good, conserved tuna on the side. The sage, if he happened to get it in his bowl, was tossed back over his shoulder and into the fireplace.