Popular in Italy, they are used in pasta dishes, bean salads, and soups, and can be used as chicken or fish substitues. Sort, rinse, and soak overnight before cooking. Drain and rinse before adding 4 cups of water for every 1 cup of beans. Liquid should be ~2 inches above the beans. Bring to a boil and simmer 1 - 1 1/2 hours. A cup of dry beans yields 2 - 2 1/2 cups cooked. Origin: USA, Turkey