Instructions: Soak the beans in cool water, and, if theyre tender, drain them, without shaking them dry, and stew them.

Mince a shallot, some parsley, a carrot, and saute them in oil; you can substitute a scallion or a piece of common onion for the shallot. Season the mixture with salt and pepper, and when the onion has browned slightly, dilute it with broth and grind it. Add 1/2 cup of tomato sauce to the blended battuto and simmer the beans in it until done. Before removing them, stir in 1/2 teaspoon of vanilla extract or, if you prefer, thyme. [Modern Italians would use thyme. Figure on 3/4 pound of beans for 3 to 4 people.]

Comments:
This recipe, and the one for Roman Saltimbocca (recipe included in this collection), is from a 19th-century cookbook and, though written in an old-fashioned style, still works well in modern kitchens.

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