½ kg Agrino elephant beans from Prespes
2 tbsp butter
2 tbsp olive oil
2 tomatoes, skin removed, diced
4 green onions finely chopped
2 carrots sliced
1 leek, white part only, sliced
1 clove garlic finely chopped
250 ml sweet red wine
2 tsp sweet paprika
2 oranges peeled
300g tomato concasse
For the pancetta cuts:
4 pancetta pork cuts
2 tbsp olive oil
2 tsp sweet boukovo flakes
Freshly ground pepper
Soak the beans in cold water overnight. Next, boil the beans in plenty of water with 1 tbsp coarse salt for 40-45 min. Drain and cool them down by running cold water over them. Drain well and transfer into a bowl. Set aside. On a cutting board, slice the carrots and leek. Dice the orange and finely chop the green onions and garlic. Heat the butter and 2 tbsp olive oil in a nonstick skillet over high heat.
Sauté the carrots, leek, green onions, and minced garlic for 2-3 min until leek is wilted. Finish with the sweet, red wine. When most of the wine has evaporated, add the tomato concasse, sweet paprika, salt and freshly ground pepper. Bring to a boil and remove from heat.
Preheat oven to 180°C. Spread the boiled elephant beans in a non-stick baking dish and top with the vegetables you sautéed in the skillet and the orange.
Bake for 25-30 min.
In the meantime, cut the pancetta into bite-size pieces. Transfer into a bowl and add the 2 tbsp olive oil, sweet boukovo flakes, salt and freshly ground pepper. Stir well to coat the pancetta evenly. Place a large, nonstick skillet over high heat. Sauté the pancetta for 2-3 min until golden brown all over. Remove from heat and set aside.
10 minutes before the elephant beans are done, remove the baking dish from the oven. Top the beans with the pancetta bites and return to the oven until baking time is over.