This recipe is inspired by a salad at Franny’s in Brooklyn. It’s a new kind of bean salad -- one that's slicked with garlicky oil, kissed with vinegar, and crowned with a crisp pancetta chip. Use whatever kind of beans you like -- here, I went for borlotti, cannellini, green kidneys and controne. There's no soaking needed, not to mention very little effort. Just start the day before and do laundry while you simmer the beans (don't let them boil!). Then serve the beans however you like: as a lunch salad or a dinner party side dish. I like them at room temperature.

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