[* If you don’t have a slow cooker, you can make the beans in a pot on the stove. Soak the beans overnight in 7-½ cups water – DO NOT DRAIN. Sauté the vegetable according to directions above. Add the beans, pancetta and the soaking water. Bring to a boil, cover, and simmer for 1 ½ hours or until beans are tender.]
REHEATING NOTE: Since beans tend to keep soaking up the yummy goodness around them and get solid as they cool, reheated leftovers may be a little dry. Just add a little broth or water to the dish before you reheat and this shouldn’t be a problem.