Ingredients

• 300 g chickpeas
• 300 g cannellini beans
• 100 g spelled (or soft wheat)
• bicarbonate
• extra virgin olive oil
• salt
• pepper

Preparation

• 1

  Mesciua is the "poor" dish of the La Spezia tradition, it comes from the use of mixing the legumes collected on the docks by the wives of workers who unloaded the ships.
  For the recipe of mesciua, soak the beans in a bowl, covering them abundantly with warm water with a pinch of baking soda.

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• 2

  Pour the spelled and chickpeas into another bowl, also cover with warm water with a pinch of baking soda. Leave everything to soak for at least 12 hours.

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• 3

  Drain the chickpeas and spelled about 4 hours before lunch, put them in the pot with slightly salted cold water, bring to the boil and boil them for about 2 abundant hours.

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• 4

  Cook the beans separately, after having drained them: they are cooked in another pot because they need a less prolonged cooking; moreover, in doing so, the flavors of both legumes are kept more distinct. Boil them in slightly cold water for about 1 hour and 30 '.

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• 5

  Then add the beans, with part of their liquid, to the pot with the chickpeas and spelled, until you have a total of about 1 and a half liters of liquid. Season with salt and cook again for about 15 ', in order to mix the flavors. Pour the mesciua into a bowl. Each diner will season his portion directly on the plate with a round of extra virgin olive oil and a minced pepper.

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