Cannellini Beans with Pancetta & Sage



  1. Cover half a bag of beans with water and let them soak overnight.
  2. Cut the pancetta into small rectangular strips. Add them to a dry pan and cook on low-medium heat until they just begin to crisp and release their fat.
  3. Add the sage and cook until wilted.
  4. Add 1 cup of water along with the beans.
  5. Add salt and fresh pepper to taste, cover, then simmer until beans are fully tender.
  6. Serve with a drizzle of olive oil.