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1
Drain the beans, put them in a large pot, and cover them with water by at least 2 inches.
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2
Add the onion, carrots, celery, garlic, thyme bundle, bay leaves, and bacon skin.
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3
Bring the pot to a boil (BTB) and reduce to a simmer (RTS); cook for about 1 hour or until ALL the beans are soft, adding more water if it reduces too quickly.
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4
To test the beans for doneness, do the 5-Bean Test: Bite into five beans; if they are all soft, then the pot is done.
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5
(Beans do not all cook at the same rate, so tasting at least five is important.)
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6
Remove the pot from the heat, season the water generously with salt, and let sit for 15 minutes.
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7
If youre using them right away, strain the beans, reserving at least 1 cup of their cooking liquid.
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8
If not using them immediately, refrigerate them in their liquid.
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9
Coat a large, straight-sided saute pan with olive oil and toss in the pancetta.
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10
Cook until brown and crispy, 7 to 8 minutes.
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11
Add the garlic, rosemary, and red pepper and cook for 2 to 3 more minutes, or until very aromatic.
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12
Add the beans and the reserved bean water (if you didnt remember to save the bean water, use 1 cup chicken stock or water).
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13
Cook until the liquid has almost completely evaporated.
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14
Taste and season with salt if needed.
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15
So .
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16
.
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17
.
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18
if you forgot to soak your beans last night, use the quick soak method: Put your beans in a pot and cover them with at least 2 inches of water.
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19
Bring the pot to a boil (BTB), turn off the heat, and let the pot sit until the water has cooled.
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20
Proceed with the recipe as if you had soaked the beans overnight!
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21
Due to the soaking time, this is definitely a plan-ahead recipe.
