Crock Pot White Kidney Beans With Rosemary

Description

Real comfort food; even better when it's reheated the next day — if you have any left.

Ingredients

• Olive Oil
• Pancetta
• Red Onion
• Garlic Cloves
• Potato
• Dried Rosemary
• Fresh Parsley Leaves
• Salt
• Fresh Ground Black Pepper
• Tomatoes
• White Kidney Beans

Instructions

1. In a skillet, heat oil over medium-high heat and add pancetta
2. Cook until it just begins to brown then place in your slow cooker
3. Reduce heat to medium and add onion to pan
4. Cook, stirring, often softened
5. Add garlic, grated potato, rosemary, parsley, salt and pepper to pan
6. Cook, stirring, for 1 minute
7. Stir in tomatoes and bring to a boil
8. Cook, stirring, until liquid is reduced by about 1 / 3, which will take about 2 minutes
9. Add mixture to slow cooker, along with the beans
10. Stir well, then add just enough water to barely cover mixture
11. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until mixture is hot and bubbly
12. If using the prosciutto, stir in about 30 minutes before serving if cooking on high, or 1 hour before serving if cooking on low