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Roman Beans with Pancetta and Seared Radicchio

Roman Beans with Pancetta and Seared Radicchio

  • Makes
    4-6 servings
  • Cook Time
    25 minutes

In the Veneto region of northeastern Italy, the combination of beans and radicchio is classic. For this warm salad-like dish, we cut radicchio into wedges and sear it to mellow its bitterness and soften its texture so the leaves meld nicely with tender, creamy beans. Fried sage rounds out the flavors with herbal notes and a garlic-lemon vinaigrette adds pungency and brightness while tying everything together. Roman beans also are known as borlotti or cranberry beans (pink kidney beans are a fine substitute); here we use canned for weeknight convenience. Try to purchase pancetta in a chunk rather than thinly sliced so it can be chopped into small pieces that fry up with a crisp-chewy texture.

Tip

Don’t forget to trim off the core from each radicchio wedge. With the core removed, the leaves will separate and, when cooked, soften more quickly than if the layers are intact.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • 4

    ounces pancetta (see headnote), chopped

  • 5

    fresh sage leaves

  • 1

    medium garlic clove, smashed and peeled

  • 10

    ounce head radicchio, tough outer leaves removed, cut into 8 wedges, core trimmed from each piece

  • Kosher salt and ground black pepper

  • 2

    15½-ounce cans Roman beans or pink kidney beans (see headnote), rinsed and drained

  • ¼

    cup walnuts, toasted and roughly chopped

Step 1

In a small bowl, whisk together 3 tablespoons of oil and the lemon zest and juice; set aside. In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering.

Add the pancetta, sage and garlic, then cook, stirring occasionally, until the pancetta is crisped and browned, 4 to 5 minutes. Remove the pan from the heat.

Step 2

Using a slotted spoon, transfer the pancetta and sage to a paper towel–lined plate; transfer the garlic to the oil-lemon mixture. Mash the garlic to a paste with a fork; set aside.

Pour off and discard all but 1 tablespoon of fat from the skillet. Return the pan to medium-high and heat until the fat is shimmering.

Add the radicchio in an even layer, sprinkle with ¼ teaspoon salt and cook without stirring until lightly charred on the bottom, 3 to 4 minutes.

Step 3

Using tongs, turn the radicchio and continue to cook until the leaves are translucent and fully wilted, 5 to 6 minutes. Reduce to medium and add the beans, pancetta, sage, 1 tablespoon water and the lemon-garlic dressing.

Cook, stirring, until the beans are heated through, 1 to 2 minutes. Remove from the heat, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the walnuts.

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