Crock Pot White Kidney Beans With Rosemary - cooking recipe

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

Preparation

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.