Crock Pot White Kidney Beans With Rosemary

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

• Ready In: 10 hrs 20 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
3. Reduce heat to medium and add onion to pan; cook, stirring, often softened.
4. Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
5. Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
6. Add mixture to slow cooker, along with the beans.
7. Stir well, then add just enough water to barely cover mixture.
8. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
9. If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.