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1
For the dried beans: Keeping the beans separate by variety, soak them overnight in water to cover generously.
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2
Drain.
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3
Put each type in a separate saucepan and add cold water to cover by 3 inches.
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4
Divide the onions, carrots, celery, and bay leaves among the pots.
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5
Bring to a boil over high heat, skimming any foam.
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6
Reduce the heat to maintain a bare simmer and cook, uncovered, until the beans are tender, about 1 hour or more, depending on age.
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7
Season to taste with salt and let cool in the broth.
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8
Drain the beans, reserving the broths separately.
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9
Discard the vegetables and bay leaves.
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10
Bring a large pot of salted water to a boil over high heat.
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11
Add the wax and green beans together and cook until just tender, 3 to 5 minutes.
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12
Drain, transfer to ice water to chill, and drain again.
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13
Heat the olive oil in a large, wide pot over high heat.
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14
Add the pancetta and saute until it begins to crisp, 3 to 5 minutes.
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15
Add the onion and garlic, lower the heat to medium, and cook until the onion softens, about 5 minutes.
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16
Add the tomatoes and cook, stirring, until the tomatoes soften and begin to form a sauce, about 5 minutes.
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17
Add the drained heirloom beans and enough of the reserved broth to just cover them, 2 to 3 cups.
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18
(Use the most flavorful broth first, then supplement with the others if needed.
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19
Freeze any remaining broth for soup or risotto.)
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20
Bring to a simmer and cook gently for about 10 minutes to thicken the juices and blend the flavors.
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21
Stir in the yellow and green beans and the parsley.
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22
Simmer for about 2 minutes longer, then season with salt and pepper.
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23
Serve hot.
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24
Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another robust red wine.
