White Beans With Escarole

Ingredients

• 1 tablespoon minced shallot
• 2 teaspoons finely grated lemon zest
• 1/4 cup fresh lemon juice
• Pinch of sugar
• Salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 tablespoon chopped flat-leaf parsley
• 1/2 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch pieces
• Two 1-inch-thick slices of peasant bread, torn into 1/2-inch pieces (2 cups), toasted
• Two 1-pound heads of escarole, tough dark leaves discarded, inner leaves torn into bite-size pieces

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