In a clay pot put the beans (soak all the night before), add water up to a level well above the one of the beans, add the onion, celery, rosemary and olive oil and put the clay pot closed with its lid on the embers of the fireplace.
Always keep handy boiling water ready to use if you dry out the water in the pot with the beans. The cooking "in regolatura" consists in being able to adjust when removing the pot from the embers and then finishing to cook always on the fireplace near the embers, therefore, based on the size of the pot and the amount there will be different times.
It is important to remove the pot when the beans are almost cooked but not yet perfectly cooked, at this point the pot is removed from the embers and left near the fireplace so that the cooking slowly finishes.

The beans "in regolatura" are named after cooking method. In the past beans in Sezze were made to cook in earthen pots, the "pignate", located on the embers of the fireplace. At some point the cooking pot was removed from the embers and beans continued to cook in the "pignata" next to the fireplace. The term "in regolatura" means that you had to adjust well the "removing" moment, in a such way that beans should not be fully cooked. Today this custom is almost completely gone, the "pignate" rather than being used to cook are kept in the houses almost as an ornament.

For each portion:
Energy: 207,07 Kcal
Energy from proteins: 14%
Energy from fats: 47%
Energy from carbohydrates: 39%
 
Dietary total fibre: 11,34 g
Alcohol: 0,00 g
Total proteins: 7,03 g
Animal proteins: 0,00 g
Vegetable proteins: 7,03 g
Total fats: 10,89 g
Animal fats: 0,00 g
Vegetable fats: 10,89 g
Cholesterol: 0,00 mg
Available carbohydrates: 21,52 g
Starch: 18,13 g
Soluble carbohydrates: 3,39 g