Tuscan-Style Beans With Rosemary
Category: Side Dishes
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 tablespoon olive oil
- 3 ounces pancetta, finely chopped
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- OR
- 1 tablespoon dried rosemary leaves
- 1/4 cup whole parsley leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cracked or coarsely ground black pepper
- 1 can (28 ounce size) tomatoes
- 2 cans (19 ounce size) white kidney or cannellini beans, rinsed and drained
In a skillet over medium-high heat, add oil. Add pancetta; cook until it just begins to brown. Transfer to a slow cooker. Add onion to skillet, reduce heat to medium and saute until softened. Add garlic, rosemary, parsley, salt and pepper. Saute for 1 minute. Stir in tomatoes and bring to a boil, breaking up tomatoes. Cook for 2 minutes, stirring until liquid thickens. Meanwhile, add beans to slow cooker. Pour tomato mixture over beans; stir well. Add just enough water to cover. Put cover on slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours. Recipe Source: Adapted from \"The 150 Best Slow Cooker Recipes\" by Judith Finlayson (Robert Rose, $22.95)
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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