Vellutina is the name of a variety of Sicilian red beans very particular: although they need to soak for 10 hours, they keep their texture well intact. In this recipe, we combine velvet with black Trevi celery. Slowly cook the beans for about 4 hours in a potty pan, covered with water. Dry them and, once they are cold, mix them with the chopped celery. Season with salt, black pepper, extra virgin olive oil, give it a nice turn and let it flavor for about ten minutes.