Country-Style Risina Beans

• 1 cup risina beans
• 1 tablespoon extra-virgin olive oil
• 2 ounces (about 1/4 cup) diced pancetta
• 2 medium scallions or 1 small shallot, minced (see note)
• Salt and freshly ground pepper

1. Rinse the beans in warm water.
2. Combine 6 cups water and the beans in a medium saucepan and bring to a boil.
3. Reduce to a simmer and cook for 45 to 50 minutes or until tender.
4. Meanwhile, add the olive oil to a skillet over medium-high heat.
5. When hot, add the pancetta, reduce the heat to medium and cook until pancetta renders fat and begins to color, 6 to 8 minutes.
6. Add the scallions or shallot and continue to cook for another 2 to 3 minutes.
7. Remove from heat.
8. Drain beans and transfer to the skillet with the pancetta.
9. Stir to combine.
10. Season with salt and pepper and serve.

beans, extravirgin olive oil, pancetta, scallions, salt

Taken from cooking.nytimes.com/recipes/1016853 (may not work)