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richstwrt
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To a cold pan, add the pancetta with a drizzle of oil (if you think it needs it - the lardons often don't but if it's sliced pancetta, it may do). Turn the heat to medium and let the fat render out slowly and turn crispy.
Then add the sliced leeks and garlic, season with a little salt and stir together. Cover and cook for about 10 minutes until softening.
Then add the beans, stock, thyme, mustard and I also had a parmesan rind so I added that. Bring to a boil and then simmer gently for 10 minutes, until thickened.
Add the creme fraiche, stir together and then add a dash of vinegar, if it needs it. If it tastes quite salty and rich, the vinegar just lifts it slightly.
Remove the thyme and the Parmesan rind. coop into bowls, add more fresh thyme, some black pepper and a drizzle of olive oil.