Beans are the ultimate comfort food. White beans are a little more subtle in flavor, texture, and appearance than their red or black cousins, yet they retain plenty of that rustic feel to match this meal. Pancetta is Italian salt­-­cured (unsmoked) bacon — another inexpensive country item that has become a staple of sophisticated cuisine. You can substitute with a standard smoked bacon.

Ingredients

• 4 cups dry white beans (navy, Great Northern, or cannellini), soaked for a minimum of 4 hours (preferably overnight) in cold ­water
• 1/2 pound pancetta or smoked bacon, diced
• 2 cups diced ­celery (from about 4 medium stalks)
• 2 cups diced ­onion (from 4 medium onions, about 1 pound)
• 2 cups diced carrots (from about 2/3 pound)
• 4 garlic cloves, ­crushed
• 2 bouquets garnis (see Note)
• 1 1/2 tablespoons salt, plus more to ­taste
• 1 tablespoon freshly ground black pepper, plus more to ­taste
• 4 tablespoons extra virgin olive ­oil
• 1 tablespoon chopped fresh flat­-­leaf ­parsley

Instructions

1. Drain and rinse the ­beans.

2. Place the pancetta, celery, onions, and carrots in a large pot over medium­-­high heat and cook for 5 minutes, until the vegetables and pancetta are lightly browned. Add the garlic, drained beans, bouquets garnis, and enough water to cover the beans by 1 inch. Partially cover the pot and lower the heat to a simmer.

3. After 30 minutes, season the beans with the salt and pepper, then return the lid to partially cover the pot again. Cook for an additional 30 minutes, until the beans are creamy and ­tender.

4. Transfer the beans to a platter, drizzle with the olive oil, top with parsley, and sprinkle with freshly ground pepper. Serve.

Note: A classic bouquet garni features thyme, parsley, and bay leaf either tied with string or wrapped in a small packet of cheesecloth; I also add some leek green. You could include oregano, marjoram, or basil if you like. To make a bouquet garni, cut the green part off a leek and gather into a bunch with 1 sprig of thyme, 1 bay leaf and 1 sprig of parsley. Tie them all together and use the bouquet to season soups and stews.

Other Vegetable & Side Dish Recipes

Artichokes Stuffed with Peas
Fried Tomatoes and Onions
Grilled Vegetables
Haricots Verts
Sautéed Green Beans
Sautéed Zucchini
Spring Vegetable Medley
Stuffed Zucchini
Tomatoes Provencal
Sautéed Spring Vegetables

Tip

Quick-Soaked Beans