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     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

 Uncle Dirty Dave's Archives

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