Cooking Instructions
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Step 1
Place the
Dry White Beans (225 g)
,
Bay Leaf (1)
,
Crushed Red Pepper Flakes (1 pinch)
,
Garlic (2 cloves)
,
Onions (2)
,
Fresh Thyme (3 sprigs)
, and
Pancetta (55 g)
into your crockpot.
Step 2
Add the
San Marzano Tomatoes (1/2 can)
.
Step 3
Add the
Water (960 mL)
and
Extra-Virgin Olive Oil (60 mL)
. Cook on high for at least six hours or on low for 8 hours or longer.
Step 4
Remove the lid and add
Kosher Salt (to taste)
. For half a pound of beans, I usually add 1 to 2 tsp when cooking with water- stock will need less. Continue cooking for as long as time permits — you can cook the beans anywhere from 2 to 6 more hours, just be sure to check on liquid levels every so often.
Step 5
Ladle broth into bowls over
Bread (to taste)
or serve the toasted bread on the size. Add
Freshly Ground Black Pepper (to taste)
over top. Drizzle more olive oil and sprinkle or shave
Parmigiano-Reggiano (to taste)
over if you wish.
