- 1 pound dried cannellini beans, soaked overnight
- 1 large carrot, finely chopped
- 1 large stalk celery, finely chopped
- 2 fresh bay leaves
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt
- ¼ cup chopped fresh Italian parsley
- 16 thin slices pancetta
- 16 slices country bread, about 3 inches long each, grilled or toasted
Ingredients
- Drain the soaked cannellini, and put in a pot with water to cover by 2 inches. Add the carrot, celery, bay leaves, and 2 tablespoons of the olive oil. Cover, bring to a simmer, and cook until the beans are tender, about 1 hour.
- Uncover the beans, and simmer to reduce the cooking liquid down so it just covers the beans, about 5 minutes. Remove from the heat, season with the salt, and let cool until just warm.
- Drain the beans, and toss with the remaining 2 tablespoons olive oil and the parsley.
- Meanwhile, lay the pancetta in a nonstick skillet (you may have to do this in batches), and cook over medium heat until crisp. Drain on paper towels.
- To serve, mound some of the warm beans on the bread slices on a platter. Drizzle with a little more olive oil. Break the pancetta into shards, and set them on top of the beans.
