Ingredients:
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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 sauté until softened. Add garlic, rosemary, parsley, salt and pepper. Sauté 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. |
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