Recipe Card 1 – White Beans with Lamb Pancetta

Soak the beans for about 12 hours.
Rinse well.
In a stoneware jar or heavy bottomed casserole dish,
Sauté pancetta or bacon with onion and garlic to release flavour, 2-3 minutes.
Add all other ingredients, cover and cook at 250°F or 120°C for about 7 hours.
Adjust seasonings and liquid level, add water if needed and cook for another hour depending on your preference for the consistency of the beans.
Serve with a drizzle of saffron syrup.

N.B. I made this recipe in the slow cooker for 7 hours and the result was excellent.
Since pancetta or lamb bacon has less salt, it is necessary to adjust the taste to get closer to the taste of the more traditional baked beans.


Saffron is the only spice that comes from a flower. It is a taste enhancer. It is used equally with savory or sweet dishes. Saffron has straw and honey aromas with buttery notes. It is challenging to describe the taste, aroma and smell of saffron. Several laboratories have tried to reproduce them, without success.

A few pistils will be enough to enhance your recipe.

Never cook, fry or boil saffron. For stews, add it 20 minutes before the end of the cooking.

For an optimal result: let the saffron infuse in a warm liquid, ideally the day before. Water, broth, milk, cream, alcohol are some examples to introduce saffron in a recipe.

If time is short, grind your saffron with a little salt or sugar in a mortar and let it infuse as long as possible.


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