"Beans with pork rinds." A dish from Rome of cannellini beans stewed slowly with tomatoes, rosemary and pork rinds until tender.

Beans, usually cannellini, baked with celery and carrots.

A dish from Sardinia of red borlotti beans (US: cranberry beans) stewed with garlic, pork and cabbage.

A bean pot, usually made of terra cotta, plump in shape and with two lugs.

"Fresh beans", that is, not dried.

"Beans in sauce." Beans cooked, cooled, dressed with oil and vinegar with garlic and anchovies.

Haricot beans (US: navy beans) baked in a tomato sauce.

A fiasco is a flask, in which beans are stewed by placing the flask in amongst the coals in brick ovens in Tuscany. They are cooked with sage, lots of oil and garlic. Originally the flasks were Chianti bottles but now specific glass flasks are sold for the purpose. Traditionally the mouth of the flask was sealed with leaves of sage. Once cooked they are mixed with lemon and oil.