This standard side dish across northern Italy goes well with roasted or rotisseried meats and a green vegetable such as broccoli.

SERVINGS

Serves 3 to 4

INGREDIENTS

1 cup dried cannellini or Great Northern beans

1 stalk celery, cut in half lengthwise

1 onion, cut in half crosswise and studded with two whole cloves

1 carrot, cut in half lengthwise

1 bay leaf

Salt

PREPARATION

Soak the beans in cold water overnight. Drain, place in a heavy 2-quart pot and cover with fresh water to a depth of 3 inches. Add the celery, onion, carrot, and bay leaf. Bring to a boil and boil for 10 minutes, then reduce the heat, and simmer, covered, for 11/2 hours. Drain the beans. Discard the bay leaf and the vegetables. Add salt to taste.