White Beans with Pancetta and Sage

1. 1

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

2. 2

   Soak the beans overnight in the refrigerator.

3. 3

   Drain the soaked beans, place them in a large pot and cover with fresh cold water.

4. 4

   Put the beans over medium-high heat and bring to a boil.

5. 5

   Toss in the bay leaves and garlic.

6. 6

   Reduce the heat to medium and simmer for 11/2 hours until tender.

7. 7

   Drain the cooked beans and spread them out on a sheet pan to cool slightly.

8. 8

   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.

9. 9

   Toss the beans in the seasoned flour to coat completely.

10. 10

    Place a large skillet over medium-high heat and coat with the oil.

11. 11

    When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up.

12. 12

    Toss in the sage leaves and fry for about 1 minute.

13. 13

    Remove the pancetta and sage to some paper towels; now you have a flavor base.

14. 14

    Shake off excess flour from the beans and put them in the pan in a single layer.

15. 15

    Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.

16. 16

    Return the pancetta and fried sage to the pan, stir everything together, and serve.

* Per serving · 4 servings · Values may vary.