Pancetta and Tomato Achaar Beans

1 pound small white beans (I used Yellow Eye Beans from Rancho Gordo) or substitute 3 - 15 ounce cans small white beans, undrained

Morton kosher salt

Large pinch red pepper flakes

1 teaspoon kasoori methi (dried fenugreek leaves) *

Extra virgin olive oil

4 ounces diced pancetta

1 medium yellow onion, thinly sliced

2 garlic cloves, grated

28 ounce can whole peeled tomatoes, crushed with your hands

5 tablespoons Brooklyn Delhi Tomato Achaar *

2 teaspoons fish sauce

Directions at thesaltedpotato.com

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