Steps

• Preparing this dish may seem long but you’ll see it’s simple and worth it.

  Obviously, using dried beans we must introduce the soaking step which should last about 10 hours.

  For these reasons, when I decide to prepare this dish I soak them the night before, so that the next day they are ready to be cooked.

  Take a bowl, even a plastic one, fill it with water, add a pinch of baking soda, and the dried beans.

  Let them soak overnight.

  The following morning, rinse the legumes thoroughly and put them in a pot with about 1.5 cups of water, without salt.

  The beans should cook for about 1 hour over medium heat.

  Be careful not to keep the flame too high.

  After about 50 minutes check if the beans are soft; they don’t have to be perfectly soft, as they will continue cooking in the skillet.

  Once the legumes are ready, leave them in their cooking water and add about 1.5 tsp of salt (as we didn’t add it during cooking).

  Meanwhile, start peeling, washing, and then slicing the onions, which we’ll put straight into the skillet.

  

• Bring the skillet with the onions to the stovetop and add about 1 cup of the bean water and let it go for about 10 minutes.

  Add the beans and lower the heat.

  Do not add additional salt until the end.

  Also pour in the extra virgin olive oil.

  Let it cook and if you see the water is evaporating, add the remaining water from the pot.

  Finally, after another 30/40 minutes, the onions along with the bean water will give creaminess to the preparation.

  Only now taste and check the seasoning of the preparation, and add salt if needed.

  Our creamy legumes are ready.

  I just wish you bon appétit.