Ingredients

• 1 can of Borlotti Beans [sometimes called cranberry beans or Roman beans]

• 1 can of Red Kidney Beans

• 1 can of Butter Beans

• 1 Cannellini Beans

• 1/2 onion, diced

• 1 sprig fresh thyme

• 4 ounces of Guanciale

• Freshly grated Pecorino Romano

• Extra-virgin olive oil

• 1 25-ounce bottle of passata [tomato puree]

• Salt and black pepper

Instructions

1. Remove the rind from the guanciale, then slice it into strips and cut into small cubes for the ideal balance of fat and meat.

2. Place a large saucepan over medium heat and add the guanciale. Allow it to render slowly, releasing its fat gently. Lower the heat if it begins to crisp or brown too quickly.

3. Once the guanciale is golden and lightly crisp, remove it with a slotted spoon and set aside.

4. In the same pan, using the rendered fat, add the diced onion. If needed, drizzle in a little extra-virgin olive oil and a splash of water to prevent sticking or burning.

5. Strip the thyme leaves from the stem and add them to the onion. Cook gently for about 10 minutes, stirring occasionally, until the onion becomes soft and fragrant.

6. Add all the beans and stir well. Let them cook for 1–2 minutes so they absorb the flavors.

7. Pour in the passata and season with salt and freshly cracked black pepper.

8. Return the guanciale to the pan and stir gently to combine.

9. Simmer for 15–20 minutes over low heat until the flavors meld and the stew thickens slightly.

10. Turn off the heat, add a generous amount of grated Pecorino Romano, and stir until melted through the sauce.

11. Enjoy!