Unlike last time, this time we're using canned borlotti beans, which I'm not sure are any better than the dried version. Despite spending a day cluttering up the work surface soaking, I think you get a nuttier, firmer pulse - and more of them - with dried pulses, which outweighs the convenience of a tin.

Despite the picture, we did *not* sit in the garden and eat, we sat in the lounge watching stupid, stupid telly.
sources
fresh borlotti bean soup alla maruzzara - Gennaro Contaldo and Antonio Carluccio, Two Greedy Italians, from Delicious, June 2011, p38
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