Jota Friulana

The night before, place the dried borlotti beans in a large bowl and cover with cold water. Let them soak for at least 12 hours.

Drain the soaked borlotti beans and place them in a pot with fresh cold water. Bring to a boil, then reduce heat and simmer for approximately 60-90 minutes, or until tender. Drain and set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the cubed smoked pancetta and render until crispy, about 5-7 minutes. Remove the crispy smoked pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.