We present an Italian reinterpretation of the famous Mexican beans, prepared with ingredients commonly found in the Mediterranean area. No black beans then, but cannellini instead, and rather than the famous Mexican chillies we used ones from our garden .... To make this recipe with dried beans, we recommend leaving the beans in water for the whole night and then to continue cooking for at least two or three hours more. If you have a terracotta pot, the outcome will be even better, although a heavy-based frying pan with a lid will be fine. We also remind you that this recipe is great for vegetarians and vegans because it provides a significant protein intake without any meat.

Chop the celery, carrot and onion in a food processor or by hand. Fry the chopped vegetables with a little extra virgin olive oil. Drain the beans after they have been soaked for 12 hours (if dried originally) and cook them in a pan with the chopped veg. Add the tomato sauce and continue cooking. Season with salt, add a pinch of sugar and a little chilli powder or chilli flakes. Then add water to cover and cook for 3 hours.