Cannellini Beans with Sage & Pancetta

INGREDIENTS:

• 1 bag of Fior di Maiella Fagioli Cannellini Beans

• 1 pack of Pancetta

• Dried mountain sage (or fresh sage if you have some at home!)

• 1 bottle Queiles Alhema Organic Olive Oil

DIRECTIONS:

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.