Rinse the dried beans under cold water and remove any debris. Place beans in a large bowl and cover with cold water by at least 2 inches (about 4 cups). Soak 6–8 hours or overnight. For a quick method, cover beans with 4 cups water in a pot, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Cook the beans

Drain soaked beans and transfer to a large heavy pot. Add 2 cups stock and 4 cups water (adjust to keep beans covered by about 1–2 inches). Add 1 bay leaf. Bring to a gentle simmer over medium-low heat, partially covered, and cook until tender but not falling apart, 45–60 minutes (time will vary by bean age). Skim any foam that forms. When beans are tender, remove bay leaf and reserve cooking liquid. Drain beans, reserving 1–1.5 cups of the cooking liquid to adjust final consistency.

Aromatics & Vegetables

Sweat the vegetables

While beans cook, heat 3 tbs extra-virgin olive oil in a wide sauté pan or shallow Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, being careful not to brown the garlic.

Add tomatoes and herbs

Stir in the diced tomato, chopped parsley (reserve a small pinch for garnish), chopped rosemary (or dried), oregano, and red pepper flakes if using. Cook, stirring, for 3–4 minutes until tomatoes begin to break down and the mixture is fragrant.

Combine & Simmer

Add the cooked drained beans to the sautéed vegetable mixture. Pour in 1 cup of the reserved bean cooking liquid and the remaining 1 cup of stock (or adjust liquid so beans are just covered). Season with 1 tsp salt and 1/4 tsp black pepper (reserve remaining salt to adjust at end). Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–15 minutes, stirring occasionally so some beans break down slightly and the sauce thickens to a stew-like consistency. If mixture becomes too thick, add more reserved bean liquid, water, or stock 2 tbs at a time to reach desired consistency.

Taste and adjust seasoning, adding the remaining 1/2 tsp salt and up to 1/4 tsp black pepper if needed. For brightness, stir in 1 tbs fresh lemon juice. If using, stir in grated Pecorino or Parmesan until melted and integrated.

Finishing & Serve

Finish with 1 tsp extra-virgin olive oil drizzled over the beans and sprinkle reserved chopped parsley. Serve Piazzi Beans warm, with crusty bread, polenta, or as a side to roasted meats. Leftovers keep in the refrigerator for up to 4 days; reheat gently, adding a splash of water or stock if needed.