Preparation

• Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until very crisp, about 7 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
• Add another 1 Tbs. oil to the skillet. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in the beans and the remaining 2 Tbs. oil, and cook until just heated through.
• Remove from the heat, and gently stir in the vinegar and the pancetta. Serve topped with additional jalapeño.