- Soak dried beans in 3 cups water at room temperature for at least 2 hours.
- In a large pot or dutch oven, cook the pancetta. Once crispy, remove and rest on a plate lined with a paper towel to drain excess fat.
- In rendered pancetta fat, sauté finely diced carrots, celery, and onion until very fragrant.
- Drain soaked beans and add to pan with sautéed vegetables along with 5 cups cold water, 1/2 tsp salt, and 3/4 tsp freshly cracked black pepper.
- Cover beans and cook until tender, about 2 hours. The cooking time will vary depending on how long you soaked your beans.
- In a separate small pot or sauté pan, add olive oil, smashed garlic cloves, rosemary, and Calabrian chili. Turn the pot onto low heat. Once it is bubbling around all of the aromatics, it is ready. It should be just barely simmering – don’t let it boil! This should take 5-10 minutes depending on the strength of your stove.
- Add about ¼ cup of olive oil to the soup, stir, and taste to adjust for salt and pepper.
- Serve soup with another drizzle of infused olive oil, freshly grated pecorino romano, and the crispy pancetta.
- Save the rest of the infused olive oil for garnishing or enjoy with fresh bread! Store infused olive oil in the fridge.
Recipe Ingredient: Beans
Sunflower Seed Hummus
- In a food processor or blender, combine garbanzo beans, 1/2 cup sunflower seeds, 3 tbsp olive oil, lemon juice, tahini, garlic, salt and cumin. Pulse for about 1 minute or just until blended. Add water, 1/4 cup at a time, until mixture is creamy, thick and smooth.
- Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Garnish with remaining sunflower seeds, and sprinkle of za’atar (if using).
- Serve dip with crudités and pita wedges.
Tip: Alternatively, garnish dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto.
Chorizo Huevos Rancheros Breakfast Tostadas
- Spread refried beans over one side of each tostada; set aside. Heat half of the oil in nonstick skillet set over medium-high heat; crumble in sausage. Cook for about 5 minutes or until browned. Using slotted spoon, transfer to paper towel–lined plate. Wipe skillet clean. Scatter cooked chorizo over beans. Keep warm in 200°F oven.
- Heat remaining oil in same skillet; cook eggs, one at a time, for 3 to 5 minutes or until egg whites are set and yolks are cooked as desired. Sprinkle with salt and pepper. Arrange eggs over chorizo.
- Top with avocado, salsa and cheese. Spoon sour cream into resealable plastic bag and cut off one corner to make small hole. Drizzle sour cream over each tostada. Garnish with cilantro. Serve with hot sauce.
Tip: Also delicious with shredded Cheddar or Pepper Jack cheese.
White Bean Bruschetta
- Position a rack 4 to 6 inches from the broiler and heat the broiler to medium.
- Place the baguette slices on a rimmed baking sheet and, using 3 Tbs. of the oil, lightly coat both sides of each slice using a pastry brush. Rub the bread with the garlic halves, transfer to the oven, and toast until light golden brown on both sides, 11/2 to 2 minutes. Season lightly with salt and set aside.
- Put 1/2 cup of the oil in a 1-quart saucepan and heat on low until the oil begins to shimmer. Add the sliced garlic and fry in batches, if necessary, until light golden brown, 1 to 2 minutes. Remove from the oil with a slotted spoon and transfer to a paper-towel-lined plate. Set aside.
- Combine the beans and their liquid, the remaining 1/4 cup oil, 1/2 tsp. salt, the granulated garlic, and red pepper flakes in another 2-quart saucepan and heat on low heat until warmed through.
- Put the peppers in a small bowl and toss to combine. Top the baguette slices with 1 Tbs. of the bean mixture, pressing lightly into the bread. Garnish with the chopped peppers and a slice of the fried garlic, and serve.
Tip: The creamy richness of the beans turns this light and healthy dish into a richly satisfying treat. Serve as an appetizer or hors d’oeuvre, or portion two to a person with a green salad for lunch.