225 grams Pancetta in one chunk ( or, even better the endpiece of some prosciutto ham from the deli )
2 teasp. Finely chopped fresh rosemary leaves, plus sprigs for garnish
2 teasp. Finely chopped fresh thyme leaves, plus sprigs for garnish
2 Carrots, peeled and cut into 1/2-in. slices on a diagonal
About 2 tbsp. extra-virgin olive oil plus some for drizzling ( your best )
1/4 cup Roughly chopped flat-leaf parsley, divided
How to make it
1. Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 7 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 8 hours on low.
2. Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs ( optional ) and remaining 1 tbsp. parsley.