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1
Put the dried beans in a large bowl and cover with cold water.
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2
Soak the beans overnight in the refrigerator.
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3
Drain the soaked beans, place them in a large pot and cover with fresh cold water.
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4
Put the beans over medium-high heat and bring to a boil.
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5
Toss in the bay leaves and garlic.
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6
Reduce the heat to medium and simmer for 11/2 hours until tender.
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7
Drain the cooked beans and spread them out on a sheet pan to cool slightly.
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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.
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9
Toss the beans in the seasoned flour to coat completely.
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10
Place a large skillet over medium-high heat and coat with the oil.
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11
When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up.
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12
Toss in the sage leaves and fry for about 1 minute.
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13
Remove the pancetta and sage to some paper towels; now you have a flavor base.
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14
Shake off excess flour from the beans and put them in the pan in a single layer.
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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.
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16
Return the pancetta and fried sage to the pan, stir everything together, and serve.
