From Marcella Hazan, via Rancho Gordo. Serves 6. 7 steps
| 1 cup dried beans |
cook and drain; use while warm |
toss |
leave 1 hour, then toss again before serving |
| 2 tablespoons onions |
chopped |
combine in a food processor and chop until creamy |
| 3 fresh sage leaves |
|
| 3 anchovy fillets |
|
| 1/3 cup olive oil |
|
| 1 tablespoon red wine vinegar |
|
| 2 hard-boiled egg yolks |
|
| 1 tablespoon parsley |
chopped |
| salt |
|
| fresh ground pepper |
|
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