Ingredients
- 1/2 pound large dried white beans, such as corona beans
- 3 bay leaves
- 3 garlic cloves
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 pound thinly sliced pancetta
- 6 fresh sage leaves
Directions
Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
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. Toss the beans in the seasoned flour to coat completely.
Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
Return the pancetta and fried sage to the pan, stir everything together, and serve.
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By roadscholarmusi...
Madison, TN
on July 19, 2009
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These are amazing and delicious. I've made them many times. A couple of tips:
>>season the oil first by frying the sage in it and then crumble the crisped sage over the final dish;
>>be sure the oil is very hot, and don't crowd the pan; using a cast iron pan helps here;
>>I also season the oil with a teaspoon of mashed preserved lemon right before frying, which is absolutely delicious
By 29ways
SF Bay Area, CA
on April 18, 2007
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These turned out to be denser and much blander than I expected them to be.
By swg126_7206902
New York, NY
on February 10, 2007
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Zero flavor- dish came out as it was described- no qualms about the look, texture, etc. of the finished product, but the dish had zero flavor- maybe fine in place of potatoes as a side if you smother it with a sauce or gravy, but does not stand by itself and even then, why bother if it doesn't add anything to the meal. I tried to salvage by mixing in some olive oil and lemon juice and a touch of salt which helped, but still pretty bad. I cook often and rarely run into a recipe from a quality source that disappoints, but sorry Tyler, not winning me over with this one. Others seem to like it, but if there are not a significant number of more positives after this review, leave this one where my dish wound up- in the trash heap.
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