Dried White Beans (1 cup)
Bay Leaf (1)
Crushed Red Pepper Flakes (1 pinch)
Garlic (2 cloves)
Fresh Thyme (3 sprigs)
Pancetta (1/4 cup)
into your crockpot.
San Marzano Tomatoes (1/2 can)
Water (4 cups)
Extra-Virgin Olive Oil (1/4 cup)
. Cook on high for at least six hours or on low for 8 hours or longer.
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.
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.