FREGOLA AND BEANS

INGREDIENTS:
1 cup dried, or 1 3/4 pounds fresh cranberry (borlotti) beans
Salt
2 ounces lardo (see Note) or pancetta, in small dice
1 to 2 tablespoons extra virgin olive oil
1/2 small onion, minced
1 large garlic clove, minced
2 tablespoons minced Italian parsley
Pinch of hot red pepper flakes
2/3 cup fregola
INSTRUCTIONS: If using fresh cranberry beans, break them out of the pods. You should get about 1 1/2 cups. Use them all in this recipe. If using dried beans, soak them overnight in cold water to cover generously. Drain before cooking.
Place the cranberry beans in a pot and add cold water to cover by 1 inch. Bring to a simmer over moderately low heat, skimming any foam. Cover and adjust heat to maintain a gentle simmer. Cook until the beans are tender, about 15 minutes for fresh beans, or 1 hour for dried beans. Season with salt and let cool in the liquid.
In another pot, combine the lardo or pancetta and the olive oil. (Use the larger quantity of oil if using pancetta.) Cook over moderately low heat until the meat renders much of its fat and begins to crisp. Add the onion, garlic, parsley and pepper flakes and cook for 10 minutes, stirring.
Add the beans and bean broth and bring to a simmer. Add the fregola, adjust the heat to maintain a gentle simmer, cover and cook until tender, about 15 minutes, adding a little more water if necessary to cook the fregola all the way through.
Taste and adjust the seasoning. Cover and let rest a few minutes before serving.
Serves 4