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“America's Test Kitchen”
READY IN:
12hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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