by amanda
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my 118 recipes »
Photo by Sarah Shatz
1/4 cup each 4 kinds of beans Ask a question about this ingredient
5 garlic cloves, peeled Ask a question about this ingredient
4 small carrots, peeled and cut into 4 pieces Ask a question about this ingredient
12 sprigs thyme Ask a question about this ingredient
1/4 cup olive oil, plus more for serving Ask a question about this ingredient
Salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Splashes sherry or red wine vinegar Ask a question about this ingredient
8 very thin slices pancetta Ask a question about this ingredient
Place each type of dried bean in a separate saucepan (yes, this is the only annoying part of the recipe; if you'd prefer to do them together, time them according to size, adding the largest beans first and add the rest progressively so that they all finish cooking at once -- good luck!). Cover with at least 3 inches of water. Add 1 carrot (in pieces), 1 garlic clove and 2 sprigs thyme to each pan.
Ask a question about this stepBring to a gentle simmer -- the water should burp rather than bubble. Cook the beans until just tender but not at all mushy, 1 to 2 hours, depending on the size of the bean. Drain, rinse under cool water, and let cool. Discard the carrot, garlic and thyme.
Ask a question about this stepMince the remaining garlic clove. In a large saucepan, briefly warm the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the beans and cook for 1 minute, just to slightly warm the beans and disperse the garlic oil. Season with salt and pepper. Strip the leaves from the remaining thyme sprigs and add them to the beans. Add vinegar to taste -- it should sharpen the flavors but nothing more. Taste and adjust the salt -- yes, again!
Ask a question about this stepHeat the broiler. Arrange the pancetta on a baking sheet. Broil until crisp.
Ask a question about this stepSpoon the bean salad onto a wide, shallow serving dish. Top with the pancetta and sprinkle with a little more olive oil.
Ask a question about this stepI was thinking of using both, if only because the picture really looks like sun-dried tomatoes, and seeing is wanting.
I used sun dried tomatoes instead of pancetta! Works well. But I always overcook my beans, argh!
This is going to be a wonderful addition to my lunch rotation. I don't have easy access to a refrigerator at work, not to mention very little time to eat (I'm a teacher with only a 10 min. break between classes), so things like this that can be enjoyed at room temperature are perfect. Can't wait to try it!
Mmmmmm!
Beautiful.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I used sun dried tomatoes instead of pancetta.
I usually soak the beans. I read it prevents the gasiness....but then I always overcook them!