PanCan, looking carefully at the long list of ingredients in fanesca, I see that the legumes include lupini beans. The directions simply say "peeled."
The lupini beans I know are popular in Italian cuisine, but they require some pretty careful preparation to rid them of toxins and bitterness--up to a week of post-cooking soaking! I did a quick search here and found this from @andiesenji. Worth clicking and reading the whole thing.
Your recipe doesn;t mention anything about this--I wonder if this explains the long cooking of fanesca and the gunk that builds up on the sides of the pot.
Any advice? I know I can find lupini beans, but don't want to ruin the dish or poison myself. 