Tuscan Beans

By nurseliz

Servings-10

Ingredients

• 1 lb dried cannellini, great northern or borlotti beans, picked over and rinsed
• 3 oz chopped pancetta or bacon
• 2 tsp olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 rib celery,chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tsp Tuscan seasoning

Preparation

Step 1

Soak beans in cold water overnight. Drain.
Cook pancetta in oil in large skillet over medium heat until crisp, 5 minutes.Transfer with slotted spoon to slow-cooker coated with cooking spray.
Add onion, carrot and celery to skillet and cook, stirring, until softened, 4 minutes. Add garlic and cook, stirring 1 minute. Put in slow cooker with drained beans, 4 cups water, bay leaves and seasoning.
Cover and cook until beans are very tender but not falling apart, about 6 hours on low. Discard bay leaves. Drain beans if necessary. Season to taste and drizzle with additional oil, if desired.