Rinse the Dried Borlotti beans thoroughly and soak them in cold water overnight. Drain before use.
2
In a large, heavy-bottomed pot, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3
Add the chopped Onion to the pot and sauté until softened and translucent, about 8-10 minutes. Add the minced Garlic and cook for another 1-2 minutes until fragrant.
