MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Butter Beans With Pecorino & Pancetta
Categories: Beans, Pork, Cheese, Citrus
Yield: 4 servings
8 oz Dried gigante, butter (lima)
- or other large beans;
- soaked overnight, drained
3 c Chicken broth
1 tb Olive oil
6 cl Garlic; smashed, chopped
1 ts Black pepper; more for
- seasoning
4 oz Pancetta, guanciale or thick
- cut bacon; in 1/2" to 1"
- batons
1/2 Lemon; juice of (2 tb)
1/2 c Pecorino; grated,
- more for serving
Stir together the beans, broth, olive oil, garlic, and 1 ts of the
pepper in a 6 to 8 qt slow cooker. Cover and cook on low until the
beans are tender, about 7 hours.
Put the pancetta in a skillet over medium heat. Cook, stirring
often, until the pork has rendered most of its fat and is deep
golden brown and crunchy in spots, about 10 minutes. (You may need
to lower the heat to medium-low and/or add a spoonful of water to
keep the pork from scorching as the fat renders.)
Add the pork and its fat, the lemon juice and the pecorino into the
beans in the slow cooker. Stir vigorously until the pecorino has
completely melted and the sauce has become smooth and emulsified,
lightly coating the back of a spoon. Taste and add more pepper if
you like. Pass more pecorino and pepper at the table.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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