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Warm Bean Salad with Crisp Pancetta

Scott Phillips

Servings: 4

This riff on the classic three-bean salad coaxes an amazing amount of flavor out of canned beans with the addition of pancetta, jalapeño, and garlic.


  • 1 15-oz. can Roman beans, drained and rinsed
  • 1 15-oz. can Great Northern beans, drained and rinsed
  • 1 15-oz. can pigeon beans, or other small beans, drained and rinsed
  • 4 Tbs. extra-virgin olive oil
  • 5 oz. pancetta, diced
  • 1/2 red onion, medium-diced
  • 2 cloves garlic, minced
  • 1/2 jalapeño, finely minced, more for finishing
  • 3 Tbs. red wine vinegar

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 25
  • Sodium (mg): 770
  • Carbohydrates (g): 59
  • Fiber (g): 19
  • Sugar (g): 2
  • Protein (g): 25


  • Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until very crisp, about 7 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
  • Add another 1 Tbs. oil to the skillet. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in the beans and the remaining 2 Tbs. oil, and cook until just heated through.
  • Remove from the heat, and gently stir in the vinegar and the pancetta. Serve topped with additional jalapeño.


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