2 cups cooked Rancho Gordo Alubia Blanca beans 2 tablespoons cubed pancetta 1 tablespoon olive oil 1/4 white or yellow onion, diced 2 cloves garlic, minced 1 teaspoon Oregano Indio 2 pounds clams 1/2 cup dry white wine 1/4 cup chopped flat leaf parsley Salt and pepper
In a large frying pan, add the cubed pancetta and the olive oil and cook on medium heat until the pancetta has rendered its fat and has a chewy texture.
About 10 minutes. Remove the pancetta, reserving the fat in the pan. Add the onion and garlic and saute until soft, about 7 minutes.
Add the Oregano Indio, crumbling it with your hands to release the flavors, and then the clams.
Continue cooking the clams, shaking and tossing them, until they all open.
Discard any stubborn clams that refuse to open. Add the wine and stir, creating a sauce from the wine and all the juices. Return the pancetta to the pan.
Lower the heat to medium-low and add the beans, gently mixing everything together.
Cook for about 5 minutes. Check for salt (remembering that the pancetta itself is salty) and pepper. Add the parsley and serve immediately.