Warm Bean, Onion, and Pancetta Salad
Start to finish: 20 minutes
4 ounces pancetta, cut into 1/2-inch pieces
1 medium vidalia onion, chopped (about 1/2 cup)
3 garlic cloves, crushed and chopped
1 12 oz can cannelloni beans rinsed and drained
1/4 teaspoons Hawaiian sea salt or kosher salt
1/4 cup chopped fresh parsley
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1 teaspoon ground black pepper
Place the pancetta in a medium saucepan over low heat. Saute for about 8 minutes, or until the meat has rendered much of its fat. Add the onion and garlic and cook, stirring, for about 5 seconds. Transfer the contents of the saucepan with the rendered fat to large bowl.
Add the beans, salt, fresh parsley, vinegar, oil and pepper. Mix well, serve warm or at room temperature. Reheat the leftovers.
