Simplicity requires finesse – unless you are cooking beans I once lived with a Tuscan in a house in San Francisco. I would cook a pot of beans weekly,and our bean meals followed a regular pattern. The cooked beans would sit in their broth for a half hour, contenting themselves with their final swallows of olive oil and herbs. When my Tuscan decided their time was up, and he would stand ceremoniously,clear his throat, slice bread, or open wine,and set olive oil on the table.
Then we would eat just beans and bread, and we would drink wine. I would achieve it all fortunately, or he intently,glowing with genetically imprinted joy at his great fortune to be sitting there, eating beans, or beans,beans.
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Source: theguardian.com