- 4
Ingredients
- 1/3 * 1/3 cup (1-1/2 ounces) diced pancetta or thick-sliced bacon
- 6 * 6 tablespoons plus 2 teaspoons extra-virgin olive oil
- 4 * 4 garlic cloves, peeled and crushed until flat (see Note)
- 1 * 1 10-ounce package frozen lima beans, cooked and drained
- 1-1/2 * 1-1/2 cups drained canned Roman or kidney beans
- 1-1/2 * 1-1/2 cups drained canned black beans
- 2 * 2 tablespoons fresh lemon juice
- 1/4 * 1/4 teaspoon fresh-ground black pepper
- * Salt to taste
- 1 * 1 large bunch arugula
- 3 * 3 tablespoons chopped flat-leaf Italian parsley, plus sprigs for garnish
- 1 * 1 lemon, cut in 4 wedges
Preparation
Step 1
Cook the pancetta in 2 teaspoons of the olive oil in a large skillet over low heat until crisp and any fat is rendered, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Pour the grease out of the pan but do not wash the pan.
Add the remaining 6 tablespoons of oil and the garlic to the same skillet. Cook over low heat until the garlic turns a pale golden brown, watching carefully so it doesn't scorch, about 10 minutes. Remove the garlic with tongs, leaving the oil in the pan.
Add the lima beans, Roman beans, and black beans to the garlic oil in the skillet, raise the heat to medium-high, and toss gently until heated through, about 4 minutes. Add the pancetta and lemon juice and stir gently to combine. Season with the black pepper and salt to taste. (The salad may need no salt as the pancetta or bacon is salty.)
Spread the arugula out on a serving platter or individual plates. Spoon the warm beans over the greens and sprinkle with the parsley. Garnish with lemon wedges and parsley sprigs and serve.