6 In a food processor or using an immersion blender, blend about ¾ cup of the cooked beans with a little of their liquid until smooth and creamy, leaving the remaining beans whole. Set the bean puree aside.
0 Heat olive oil in a pan over medium heat.
1 Add guanciale (or bacon) and cook until the fat renders and the meat becomes golden and slightly crisp.
2 Next, add diced onion and cook until soft and translucent, about 2 minutes.
3 Add chopped garlic and cook for 30–60 seconds until fragrant, making sure not to burn.
4 Stir in the finely chopped potatoes and a pinch of salt. Cook for 2–3 minutes.
5 Add both the whole beans and the bean puree to the pot and stir well. Add the broth and Parmigiano rinds if using. Bring to a gentle simmer and cook 10–15 minutes until potatoes are soft.
8 Note: the pureed beans will naturally thicken the stew and create a creamy texture without flour or starch.
9 Stir in the heavy cream. Taste and adjust salt.
11 Note: add more broth if too thick or gently simmer uncovered if too thin.
10 Serve warm with chopped fresh parsley and black pepper. Enjoy!
