Pork and beans – a perfect combination. Today I found at Whole Foods a piece of “gambuccio” (translated from Italian means ‘small leg’ ). This is the de-boned end of prosciutto and they sell it in vacuum sealed small chunks at a discounted price. You can use it as you would use “pancetta” (unsmoked Italian bacon). Gambuccio is surprisingly sweet, leaner and less salty than other cured pork. I used it to flavor a dish of Beans Stewed with Bacon and Tomato
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 lb (400 gr) gambuccio, fat trimmed (substitute for Italian “pancetta” or unsmoked bacon)
2 lb (800 gr) canned pinto beans, (best would be dry Borlotti beans soaked overnight)
1 lb (400 gr) canned diced tomato
salt and pepper (or red chili pepper flakes)
Place extra virgin olive oil in a saucepan, add onion and gambuccio.
Saute' until onion is translucent and the pork is browned.
Stir to combine.
Cook covered for about 20 minutes, until the beans are tender but still firm and not overcooked. Add 1/2 cup water during cooking if needed.