Borlotti bean

Grain and bean in one pot: the starch thickens what the bean released.

Broken pasta and bean liquor thicken each other. Neither works alone.

Woody herb, floury bean. One sprig for the pot, removed before it turns bitter.

Rendered first so the fat is the cooking medium, not a garnish.

Peppery raw oil is the acid substitute; this bean is too sweet without it.

Enough acid to stop the sweetness turning into pudding.

Furry and slightly bitter — a counterweight to a bean that leans sugary.

The rind goes in the pot. Glutamate plus starch is the whole trick.

Nutty bean skins and dark leaf, both earthy, neither sweet.

Bitter leaf wilted into sweet mash. Veneto does it with the same knife.

Same sweet floury register — serve both and the plate reads as one ingredient.

Dried mushroom water as the cooking liquid; the bean turns meaty without meat.

A capful at the end. Gentian bitterness does what the bean has never had.