How to Cook La Valletta Dried Legumes

La Valletta Chickpeas, Cannellini Beans, Borlotti Beans, Cicerchie, and Roveja are incredibly savory, with a thin skin and firm bite—when cooked properly!

Follow these instructions from our Founder Rolando Beramendi's cookbook AUTENTICO to prepare slow-cooked beans:

Soak them first in water overnight (soaking time varies by legume, check individual packages for specific times). Once soaked, discard the water and rinse the beans in a colander. To cook, put the beans in a large pot and add enough water to measure "quattro ditta d'acqua" (four fingers of water) on top of the beans (or 3 inches). Add 1 tablepsoon cooking extra virgin olive oil, 1/4 teaspoon Tellicherry black peppercorns, 1 garlic clove, a sprig each of sage and rosemary, and a bay leaf. Bring to a boil, then reduce the heat to maintain a very gentle, slow simmer. It is essential that the cooking water barely move. Carlo Cioni, chef and owner of Ristorante Da Delfina in Artimino, Tuscany insists, "Don't ever stir the beans or they will break. Every once in a while, gently swirl or shake the pot. They should look like they are being cradled in the water as if you are trying to put a baby to sleep in a cradle." 

Just like pasta, the only way to know when beans are done is to taste them (start testing around 30 minutes). If they are evenly cooked throughout with a firm but creamy texture, turn off the hear and let the beans cool in the cooking liquid (note that they will continue to cook in the hot water as they cool off). Once cool, refrigerate the beans in their broth. Beans should never be salted during cooking; add salt when finished, but not too much and quanto basta!

Nota Bene: La Valletta Lentils do not require pre-soaking and cook in 20 minutes.