Jacob's cattle beans with pancetta and sage from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

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    See recipe for variations.

  • lorloff on November 17, 2024

    I made in my zavor multipot on pressure cook using cranberry beans. I sautéed all the vegetables and pancetta then added beans that were not soaked overnight and pressure cooked for 35 minutes on high with slow release. I used unsalted chicken stock to cover. This came out wonderfully as a bean side dish last night and today I used the leftover cooking stock and part of the means to make a quick bean soup for lunch. I really liked that amount of vegetables related to the beans and the dish was even better the next day. A real keeper.

  • bching on September 30, 2020

    Delicious and easy. Be sure to salt adequately while cooking.

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