Good Mother Stallard Bean Stew

• 1/2 pound Good Mother Stallard (or other good dried beans)
• 2 1/4- inch slices of pancetta, diced
• 1 diced carrot
• 1 diced onion
• 1 tablespoon of chopped fresh rosemary
• A few handfuls of arugula, or another tender green
• Salt and pepper to taste

1. Cook the beans until tender, about 2 hours.
2. Check them frequently -- they absorb liquid more quickly than most dried beans.
3. Saute the pancetta in a bit of olive oil until just golden.
4. Add the diced onions and carrots and cook until soft, about 10 minutes.
5. Add the rosemary.
6. Add the beans and about a quarter cup of their liquid.
7. You can add more depending on how thick a stew you want.
8. When the mixture is heated through, add the arugula and continue cooking until its wilted.
9. Adjust the liquid to your taste, season with salt and pepper and serve.

mother stallard, pancetta, carrot, onion, fresh rosemary, arugula, salt

Taken from cooking.nytimes.com/recipes/1015569 (may not work)