Recipe by Lennie
Real comfort food; even better when it's reheated the next day -- if you have any left.
Top Review by Christine in Chicago
Oh, my! This really IS the ultimate comfort food! I asked DH if I should make it again, and his response? "Yes. Every night, if you want to." High praise, indeed! This dish will be making a regular appearance on our table this fall and winter. Followed the recipe exactly, added fresh shredded parm, s&p before serving. YUM!
- 1 tablespoon olive oil
- 3 ounces pancetta, finely chopped or 3 ounces prosciutto, if you can't find pancetta
- 1 large red onion, peeled and diced
- 4 garlic cloves, minced
- 1 large potato, peeled and grated
- 1 tablespoon dried rosemary
- 1⁄4 cup loosely packed fresh parsley leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (28 ounce) can tomatoes, undrained
- 2 (19 ounce) cans white kidney beans, drained and rinsed
Directions See How It's Made
- In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker.
- Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
- Reduce heat to medium and add onion to pan; cook, stirring, often softened.
- Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
- Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
- Add mixture to slow cooker, along with the beans.
- Stir well, then add just enough water to barely cover mixture.
- Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
- If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.