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Title: Slow-Cooker Butter Beans w/Pecorino & Pancetta
Categories: Beans, Pork, Cheese, Citrus
Yield: 4 servings

8 oz Dried gigante, butter (lima)
- or other large beans;
- soaked overnight, drained
3 c Chicken broth
1 tb Olive oil
6 cl Garlic; smashed, chopped
1 ts Black pepper; more for
- seasoning
4 oz Pancetta, guanciale or thick
- cut bacon; in 1/2" to 1"
- batons
Juice of 1/2 lemon (2 tb)
1/2 c (1 3/4 oz) grated pecorino;
- more for serving

Stir together the beans, broth, olive oil, garlic and 1
teaspoon of the pepper in a 6 to 8 quart slow cooker.
Cover and cook on low until the beans are tender, about
7 hours.

Put the pancetta in a skillet over medium heat. Cook,
stirring often, until the pork has rendered most of its
fat and is deep golden brown and crunchy in spots, about
10 minutes. (You may need to lower the heat to
medium-low and/or add a spoonful of water to keep the
pork from scorching as the fat renders.)

Add the pork and its fat, the lemon juice and the
pecorino into the beans in the slow cooker. Stir
vigorously until the pecorino has completely melted and
the sauce has become smooth and emulsified, lightly
coating the back of a spoon. Taste and add more pepper
if you like. Pass more pecorino and pepper at the table.

By: Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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