Farmer Beans with Balsamic

Bring a large pot of water and a beef bouillion cube to a boil. Add 1 lb shelled Borlotti or farmer beans and cook until tender. Drain, and season the beans with olive oil. In a skillet brown 3.5 oz of pancetta and a clove of garlic. Stir in the beans and cook them for a few minutes, then add 3 spoons of Cavedoni Balsamic Vinegar of Modena; remove from heat, season with salt, remove the garlic clove and serve hot.