Beans and Chicory

1. Wash dried beans and rinse. Soak for 24 hours in cold salted water. 2. Rinse soaked beans and put in a pot with three inches of water above the surface of the beans. Add onion, celery, carrot, bay leaf, rosemary, and black pepper and cook covered on low for as long as it takes (three hours) until the beans are cooked. 3. You can store in the fridge for 1 week if not freeze them with or without the cooking liquid. 4. Wash cut and boil chicory in salted water until cooked and drain reserving 1/2 cup of the cooking liquid. 5. Add olive oil garlic, hot and sweet pepper, salt and black pepper in pan and saute on low, then add the beans and cook for five minutes, then add the chicory and cook for five minutes them finish with a little of the bean stock and the chicory cooking liquid and finish with a little olive oil. And serve.