Soak cranberry beans
overnight and keep in refrigerator until ready to use.
the soaked cranberry beans and add to a large pot with about 5 cups of water. Bring to a simmer and cook slowly until the beans are just tender. Drain and reserve.
Meanwhile in another large pot heat 2 tablespoons of the olive oil over medium heat. Add the diced onion, carrot, celery
and minced garlic
to the pot along with the pieces of grilled pancetta
. Season with salt and pepper and cook the vegetables with the pancetta until soft and caramelized, about 5 to 7 minutes.
Add the chopped grilled tomatoes to the vegetables and cook for another 3 minutes, breaking the tomatoes
up while cooking. Add the thyme, bay leaves
, and the veal stock
. Let the stock come to a simmer and let reduce by about 20% about 10-15 minutes.
Add the cranberry beans, black eyed peas, and French flagelot beans to the pot and let simmer
slowly for about 10-15 minutes more. Finally, add the fava beans
and stir in to warm up. Season with gray salt and pepper and finish by drizzling in all of the remaining olive oil.