This prized bean is one of several beans which were considered in past times to be the "Poor's Meat". Indeed, when soaked and cooked become a large, ivory-peach almost filet-like bean and are rich enough in texture and flavor to substitute or enhance a meat dish, inspire gourmet bean salads, and make for spectacular "Pasta e Fagioli". Soak beans for 14-16 hours before cooking them. Then let boil for 30-40 minutes on medium-low heat. When cooked, beans will be tender of a beige color.