Fagioli alla Lucana

Place the Dried cannellini beans in a large bowl, cover with cold water, and let them soak overnight (at least 8 hours). Drain and rinse the Dried cannellini beans thoroughly before cooking.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the Pancetta and cook until crispy and golden brown. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Red onion, Garlic, and Red chili pepper to the pot. Sauté gently for 5-7 minutes, until the Red onion is softened and translucent, being careful not to burn the Garlic.