Instructions

1. Soak the dried fave beans for 6 hours or overnight.
2. Put the beans in a pot and fill with water to cover by about 2 inches. Add 1 tablespoon kosher salt and bring to a boil. Let cook, at a very low simmer, partially covered, until the beans fall apart. While the beans are cooking, don’t stir or disturb then. If the water has boiled away, just add a bit more.
3. In the meantime pour the olive oil into a saute pan and heat to medium. Add the shallot, 1/2 teaspoon of salt and let soften, for about 10 minutes. Add the chopped garlic and red pepper and let cook for two minutes.
4. Add the chopped kale and stir for a few minutes. Add about half cup of water, stir and cook until very tender. You may have to add a bit more water, and timing will depend on how tender your greens are.
5. Heat a small frying pan and add the pancetta cubes. Cook over medium heat until they give up their fat and are golden and crisp. Transfer with a slotted spoon onto a paper towel.
6. When the beans are tender, using a wooden spoon, potato masher or submersible blender, puree the beans roughly. I like there to be some chunks. Add the contents of the kale pan and stir well. Heat over medium heat for about 10 minutes. Taste and adjust seasonings.
7. To serve: top each dish with some of pancetta and a swirl of your best extra virgin olive oil.