Lunch: Mixed Beans with Guanciale

Ingredients

2 tablespoons extra-virgin olive oil
2 ounces guanciale, cut into strips
2 cloves garlic, sliced
One 14-ounce can cannellini beans, drained
One 9-ounce can red pinto beans, drained
1 pint cherry tomatoes, quartered
2 sprigs mint leaves, rough chopped
Kosher salt and freshly ground black pepper

Instructions

Heat the olive oil in a small skillet over medium-high heat until hot but not smoking. Add the guanciale and cook, stirring occasionally, until it is just about crispy, 5 to 6 minutes. Add the garlic and cook, stirring a few time, an additional minute. Set aside to cool slightly.
Put the cannellini and pinto beans in a serving bowl. Add the guanciale and garlic and all the renderings in the skillet, along with the tomatoes and mint, and stir to combine. Season with salt and pepper. Serve at room temperature.

Add a review for Mixed Beans with Guanciale