SERVES 2-4 AS MAIN, 4-6 AS SIDE

Not only are these beans incredibly delicious, but the name is also really fun to say! Remove the pancetta for a hearty, filling meal that’s sure to satisfy on a cold winter night!

ACTIVE + TOTAL TIME: 1 HR + 20 MIN + OVERNIGHT SOAK FOR BEANS

• 1 Bag (16 oz.) Beans of Your Choice, Preferably Great Northern, Soaked Overnight

• 3 Medium Yellow Onions, Divided

• 4 Cloves Garlic, Divided

• 1 Jalapeño, Sliced on a Bias (Optional)

• 1 oz. Pancetta, Cut Into ¼ Inch Cubes

• 2 Bay Leaves, Divided

• 2 Tsp. Paprika, Divided

• 1 ½ Tbsp. Diamond Crystal Kosher Salt (2 Tsp. If Using Morton)

• 1 Tsp. Olive Oil

• 1 Tsp. Dried Thyme

• 1 Tbsp. AP Flour

• 1 Tbsp. Tomato Paste

• Black Pepper To Taste

PREP

• Place the dried beans in a large bowl and cover with cold water by at least 2 inches leaving them room to expand. Let soak at room temperature overnight.
• The next day, finely dice one onion, slice one into rings, and cut the remaining onion in half; set aside. Smash four garlic cloves, leaving two whole and finely mince the remaining two. Remove the stem from the jalapeño and slice thinly on a bias; set aside.
• Slice the pancetta into ¼-inch-thick slabs, then cut into cubes; set aside.
• Drain and rinse the beans, discarding any skins or floating beans. Transfer to a heavy-bottomed pot and cover with fresh water by at least 2 inches. Add the halved onion, 2 smashed garlic cloves, bay leaves, 1 teaspoon paprika, and salt; set aside.

COOK

• Heat oven to 350°F
• Place the pot of beans over medium-high heat and bring to a boil. Reduce to a simmer and cook until the beans are just beginning to turn creamy but are not fully tender, about 30 minutes.
• While the beans are cooking, add the pancetta to a large, heavy-bottomed skillet while the pan is still cold. Turn the heat to medium and cook, stirring frequently, until the fat has rendered and the pancetta is crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate, leaving the fat in the pan. 
• Add the olive oil and diced onion to the skillet. Season with 1 teaspoon paprika, the thyme, remaining salt, and pepper. Cook until softened, about 1 minute. Add the bay leaf and minced garlic and cook until fragrant, about 1 minute more.
• Adding a bit more olive oil, stir in the flour and tomato paste. Cook, stirring constantly, until the raw flour smell disappears and the tomato paste darkens and begins to separate, about 4 minutes.
• Stir in 1 cup of the bean cooking liquid, scraping up any browned bits to form a thick sauce. Add the beans and remaining cooking liquid and bring to a strong simmer. Top with the sliced onion rings and jalapeño. Cover and transfer to the oven; cook covered for 30 minutes, uncovering for the final 20 minutes, 50 minutes total, until the liquid is mostly reduced. Serve warm.