Beans Stewed with Tomato and Gambuccio
Gambuccio ( translated from Italian means ‘small leg’ ). This is the de-boned end of prosciutto. You can use it as you would use “pancetta” (unsmoked Italian bacon). Gambuccio is surprisingly sweeter, leaner and less salty than other cured pork. I used it to flavor a dish of Beans Stewed with 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.
- Add beans.
- Stir to combine.
- Add tomato.
- 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.