500 g of Tumminia flour
About 250 g of water
FOR THE SAUCE
500 g of tomato sauce
Blanch the beans, drain them and pass them under running water, then transfer them to an earthenware container.
Cover them with a little water, add the parsley and bring to a boil over low heat without stirring (to prevent them from breaking), but shaking the pot from time to time.
When cooked, vigorously beat the beans, reducing them into a thick puree and divide it into plates. Heat the oil in a pan, season the diced onions, add salt and, when they are wilted, add the honey.
Complete the cooking for a few minutes, stirring the mixture constantly. Pour a spoonful of federiciana memoria sauce on each plate of purée and enjoy hot.
Enjoy your meal!