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Prep Time: 60 Minutes Cook Time: 660 Minutes |
Ready In: 720 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
2 tablespoons extra-virgin olive oil, plus extra for serving |
6 ounces pancetta, minced |
3 onions, minced |
8 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
3 cups low sodium chicken broth |
3 cups water |
1 lb dry great northern beans or 1 lb cannellini beans, picked over, pre-soaked overnight, drained |
1 parmesan cheese, rind (optional) |
2 bay leaves |
1 fresh rosemary sprig |
salt |
pepper |
grated parmesan cheese, for serving |
Directions:
1. Heat oil in a 12-inch skillet over med-high heat until shimmering.
2. Add pancetta and cook until lightly browned and crisp, about 8 minutes.
3. Stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
4. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
5. Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, and bay leaves into slow cooker.
6. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Add rosemary sprig; cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
8. Discard rosemary, bay leaves, and Parmesan rind.
9. Season with salt and pepper to taste; serve with grated Parmesan and additional olive oil.
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