2 cups dried white beans
2 teaspoons salt
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/2 cup black caviar

Wash the beans, cover with water and bring to a boil; let soak 1 hour.

Drain, ad fresh water to cover and bring to a boil; cover and cook over low heat 2 hours or until tender.

Add the salt after 1 hour of cooking time.

Drain and cool.

Toss the beans with the oil and pepper.

Mix in the caviar lightly.

Serve with lemon wedges.

Serves: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- 15th century fresco.

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