Perfect Beans

• 2 cups dried borlotti beans (3/4 pound), picked over and rinsed
• 8 to 10 cups water
• 2- to 3-ounce piece pancetta, optional
• 2 garlic cloves, crushed and peeled
• 1 sprig of sage
• 2 teaspoons coarse salt

1. Soak Sort through beans, discarding any stones.
2. Place beans in a bowl and add water to cover by 2 inches.
3. Cover with plastic wrap and refrigerate 8 hours or overnight.
4. Drain beans, discarding soaking liquid.
5. (Or quick soak the beans according to the method described on page 395.)
6. Simmer Place beans in a medium saucepan.
7. Add fresh water to cover by 1 to 2 inches.
8. Add pancetta, garlic, sage, and salt.
9. 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).
10. If not using right away, let beans cool in cooking liquid to absorb more of the flavors and keep them from drying out.
11. Store in an airtight container in the refrigerator up to 3 days.

borlotti beans, water, pancetta, garlic, sage, coarse salt

Taken from www.epicurious.com/recipes/food/views/perfect-beans-393931 (may not work)