Crock Pot Tuscan-Style Beans With Rosemary Recipe

ingredients

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

directions

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)

nutrition data

Nutritional data has not been calculated yet.