This is a traditional dish that my mother used to prepare in the countryside. Made with humble ingredients, it is extremely easy and quick to make. It is typical of Zaccanopoli and the entire Monte Poro area, a region especially well suited to growing beans.
Ingredients
500 g beans (pre-cooked)
200 g stale bread
water
extra-virgin olive oil
½ bunch parsley
Tools
Pot
Ladle
Steps
Bring the previously cooked beans (sujaca) back to a boil in a pot of boiling water for 2–3 minutes.
Add the stale bread to the pot.
Add the oil and cook for another two minutes.
Add the parsley, turn off the heat, and serve.
Alternatively, I recommend adding some boiled vegetables to the beans. If necessary,
store for no more than one day in a cool place.
(Recipe by Francesca Pugliesi)
Varied doses for servings