1 lb. dried white beans
10 oz. can plum tomatoes, with their juice
1 med. onion, finely chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper to taste
1/2 c. snipped parsley or basil leaves
2 tbsp. extra - virgin olive oil

Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes. Stir in the parsley and the olive oil. Correct seasoning and serve. Yields 4 servings. Total time: overnight soaking, plus 1 to 1 1/2 hours.

Note: this dish is good hot or cold.