Perfect Beans
This recipe is for borlotti beans flavored with pancetta and sage, but you can apply the technique to most of the beans on page 397, except for lentils and split peas, neither of which need to be presoaked. (See opposite for a basic lentil recipe, and page 401 for split pea soup.) The cooking time depends on the variety and age of bean, so check the consistency often as they cook. The sage and pancetta used below would also work well for white beans, but omit them if making other types of beans, or substitute with other fresh herbs or meats (such as ham hocks or slab bacon). To serve, finish the beans with extra-virgin olive oil, freshly squeezed lemon juice, coarse salt, and freshly ground pepper. Or simply leave them as is to use in a salad or as part of another recipe.
Recipe information
Yield
makes 5 cups
Ingredients
Preparation
Step 1
Soak Sort through beans, discarding any stones. Place beans in a bowl and add water to cover by 2 inches. Cover with plastic wrap and refrigerate 8 hours or overnight. Drain beans, discarding soaking liquid. (Or quick soak the beans according to the method described on page 395.)
Step 2
Simmer Place beans in a medium saucepan. Add fresh water to cover by 1 to 2 inches. Add pancetta, garlic, sage, and salt. Bring to a boil, reduce to a simmer, and cook until all the beans are tender, but not split, 1 hour to 1 hour 15 minutes (start checking at 45 minutes by pressing beans between your fingers; the beans should mash easily and be tender all the way through). If not using right away, let beans cool in cooking liquid to absorb more of the flavors and keep them from drying out. Store in an airtight container in the refrigerator up to 3 days.
