Lima Beans with Pancetta & Olive Oil

By ltrodrigu

Adapted from WSJ recipe for Fava Beans Braised with Pancetta and Olive Oil

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup finely diced pancetta or prosciutto
• 1/4 cup diced white onion
• 1 small garlic clove, minced
• 3-4 pounds frozen thawed lima beans
• 1 cup unsalted chicken stock or water
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon minced flat-leaf parsley
• 1 teaspoon minced fresh mint leaves
• Rustic country bread, for serving

Preparation

Step 1

In a saucepan set over low heat, cook oil and pancetta until fat starts to render out of pancetta, about 5 minutes. Add onions and garlic and cook, stirring, until onions soften, about 10 minutes. Add beans and stir to coat. Add stock, bring to a simmer and add salt and pepper to taste. Increase heat to medium and cook until beans are tender, 5-10 minutes or according to package directions.

2. Stir in herbs. Pour beans and liquid into a serving dish. Serve immediately, with slices of rustic bread.