Instructions: Beans are a staple in the Mediterranean although not indigenous as most varieties are visitors from the New World. They come in different colours sizes and shapes. Some countries seem to favour some more than others. The most popular and commonly used is the white elongated cannellini bean. Italy however has a preference for the marbled redandwhiteskinned borlotti bean. France treasures the smaller white haricot bean. They are used in soups in purees in casseroles with meat and sausages and in salads.

As well as the lengthy soaking required for all pulses most types of bean need to be boiled rapidly for a few minutes and the water then discarded before further cooking to remove toxins and make them more digestible. Beans are an excellent source of protein calcium iron sodium and vitamin A.

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