Fagioli all'uccelletto

Drain and rinse the cooked cannellini beans thoroughly.

Finely dice the pancetta. Peel and thinly slice the garlic cloves. Wash and pat dry the fresh sage leaves.

In a large heavy-bottomed pan or Dutch oven, add extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, rendering its fat. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.