White Beans With Pancetta And Sage

Recipe Ingredients

1/2 lb	227g / 8oz	Large dried white beans
		= (such as corona beans)
3		Bay leaves
3		Garlic cloves
		All-purpose flour - for dredging
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Extra-virgin olive oil
1/4 lb	113g / 4oz	Thinly-sliced pancetta
6		Fresh sage leaves

Recipe Instructions

Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.

Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 1 1/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.

Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.

Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base.

Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides. Return the pancetta and fried sage to the pan, stir everything together, and serve.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D01) - from the TV FOOD NETWORK

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