Preparation
Let it rest for the whole night. Prepare a soffritto, a mixture of finely chopped onions, carrot and celery sautéed in extra virgin olive oil and add 1.5 litres of water. Cover with a lid and cook over a low heat for 60 minutes.
Recipe
Borlotti beans, green broken peas, pearled barley, decorticated red lentils, red lentils, spelt, green lentils, cowpeas, green adzuki beans, red beans and Cannellini beans.