In Tuscany, this traditional recipe calls for beans to be cooked overnight in a Chianti flask (a fiasco) in the embers of a hearth. We find that similar, if less evocative, results can be obtained with more conventional equipment. We also find that adding balsamic vinegar, an ingredient from the other side of the Apennines, works wonders in this recipe...so we follow Garibaldi's footsteps in continuing the unification of Italy. Good as a side dish, great as a course unto itself. Serves 4 as a first course.