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Nona Flora's White Beans
  My Dad, Andrea Casolaro, grew up on this Italian Peasant dish during WWII. Naples was the most bombed city of Italy during WWII. Many of the air raids were in the daylight and were massive killing many civilians.I grew up with him telling me stories of how he and his family had to hide in the underground cellar during the many air raids that lasted several years. I finally got to see the very cellar when I was visiting my family in Naples a few years back, it was surreal. I remember this one story he told over and over about a bomb that barely missed his building. He remembers coming up from the cellar and seeing nothing but smoke and feathers falling from the sky, the bomb had hit a chicken coop! My poor Dad couldn't eat chicken for years after that, and still to this day is not a huge fan of chicken and maybe that's part of the reason my Nona cooked this dish so often. It is basically the same bean recipe that is used in Pasta Fagioli.  Note: This is my take on my Nona Flora's recipe. I have added white wine and just a bit of butter! Ingredients2 pounds dried white (Cannelloni, Navy, or Great Northern) beans soaked overnight ~Or~ Quick Soak Method 1 1/2 teaspoon dry oregano 3 garlic cloves minced 3-4 tablespoons olive oil 1/2 cup white wine zest and juice 1 lemon and more wedges for serving black pepper 2 tablespoons butter salt to taste a few tablespoons fresh parsley chopped 1/2 cup Parmesan Cheese plus more for serving Day old bread slices Directions Drain the beans and put in a large pot adding enough water to cover by 2 inches. Heat up to a boil, cover, lower to a simmer and cook for 20 minutes. Note: do not add any salt until they are fully cooked or else they will never become soft and tender. Drain this liquid and add the beans back to the pot and enough water to cover by 1 inch. If you use more than 1 inch they will be soupy. Just watch as they cook to see if they need a little more water. Add the oregano, olive oil, garlic, pepper, wine, & zest, cover and cook on low for several (3-4) hours. They will be tender when finished cooking. Remove the lid and cook at a simmer until it thickens up, about 20 minutes. Add the lemon juice, butter, parsley, Parmesan, and salt to taste and stir to combine. Now using your spoon or a potato masher mash up the beans slightly. You want the consistency of mushy, lumpy beans not refined beans. Serve: with the bread slices, lemon wedges, Parmesan, black pepper, and olive oil at the table.You eat by scooping the beans on top of the bread and drizzling on the oil then you add the lemon and Parmesan!  
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