We tested this recipe in a traditional Italian terra-cotta bean pot (called a fagioliera) and in a heavy saucepan. We preferred the bean pot because it cooked the beans more gently, allowing them to retain their shape and texture (they seemed more flavorful as well). The slow, gentle cooking also makes it unnecessary to presoak the beans. In Italy, each serving of beans is dressed with oil at the table, and since leftover beans aren't dressed, they are used in the next day's soup or are reheated with more garlic and sage.
·Willinger thinks dried beans are best when used within 1 year of harvest; it's important to purchase them from a store that has high product turnover.
·Beans may be cooked 1 day ahead, cooled completely, uncovered, then chilled, covered.
