This immense, ivory colored bean are a favorite throughout all of Europe, but a staple in Piedmont, Italy. The bean is often referred to as "the poor man's meat" because when cooked they almost triple in size, thus making it a substitute for meat. Their impressive size makes them a natural for an antipasto plate, ideal for pasta e fagioli, and perfect for spring and summer salads. Tender and very rich in flavor. Rinse thoroughly in cold water and place in a bowl of fresh cold water and let soak for 3 – 8 hours overnight at room temperature.