Yield: 1 servings
|1 pounds||Dried cannelini beans|
|1 tablespoon||Allpurpose flour|
|3 ounces||Pancetta; cut into a dice|
|¼ cup||Extra virgin olive oil|
|2 \N||Whole garlic cloves; peeled|
|4 \N||Fresh Italian plum tomatoes; peeled, cut in half|
|\N \N||; lengthwise, seeded|
|10 \N||Fresh whole basil leaves|
|\N \N||Salt and fresh ground black pepper|
Start by soaking the beans overnight in cold water with the flour. The next day, drain and wash well.
Place the beans in the flask and place enough cold water to reach 1-inch above the beans. Add the pancetta, olive oil, whole garlic, tomatoes, and basil. Season with salt and pepper, stir well, and place the flask in a larger stock pot with cold water. Place the pot over medium heat and allow to simmer for 3½ hours. Don't add liquid to the flask during the cooking, but if you need to add water to the stock pot, add boiling water, not cold water. After cooking remove the flask from the stock pot and serve ~ it's fun to serve it from the flask. They are also very good cold the next day.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9446 - DAVID RUGGERIO Converted by MM_Buster v2.0l.