Terrence Hill’s Beans

 

2 T. olive oil

1 bunch scallions, white and green parts, sliced

5 garlic cloves, crushed lightly

6 pancetta rashers, sliced into ribbons

3 T. tomato paste

2 cups red kidney beans

3 cups chicken stock or water to cover

1 T. brown sugar

2 Poblano peppers, soaked, seeded and chopped roughly

3 sprigs thyme

1 bunch flatleaf parsley

1 T. red wine vinegar

2 cups dry but fruity red wine

salt and pepper

 

Soak the beans in water overnight or bring to a boil and allow to rest in water until it is cold, discarding water in either event. In the olive oil, gently sauté the scallions, the garlic, and add the pancetta, cooking over medium heat until the fat runs a little. Add the tomato paste and stir until it has lightly caramelized.

Add the drained beans, with enough chicken stock or water to cover them. Add the sugar, the peppers and the herbs, stir, and cover. Cook gently until the beans are fork-piercable tender, adding additional stock or water from time to time. When barely tender add vinegar and red wine. Cook, with lid removed, until the wine has been absorbed. Taste! Add freshly ground black pepper and salt to taste. Serve with crusty baguette and sweet butter. Not that Terence ever had either. Or the wine for that matter.