Recipe: Italian Pork and Beans (Rachael Ray)

ITALIAN PORK AND BEANS

3 tablespoons extra-virgin olive oil
1/3 pound chunk of pancetta, cut into 1/4-inch dice
1 medium onion, finely chopped
1 carrot, peeled and grated
2 stalks celery with leafy tops, finely chopped
2 to 3 cloves garlic, chopped
1 fresh or dry bay leaf
2 cans (15-ounces each) white beans, drained
Salt and pepper
1 cup chicken stock
2 cups tomato sauce
Crusty bread, for mopping

Heat the olive oil in a deep skillet over medium-high heat. Add the pancetta and cook for 5 minutes or until crisp.

Add the onion, carrot, celery, garlic and bay leaf and cook 5 minutes longer.

Add the white beans and season liberally with salt and pepper, then stir in the stock and tomato sauce and cook until heated through, 2-3 minutes.

Remove bay leaf and serve the pork and beans in shallow bowls with bread.

Servings: 4
Source: Just in Time by Rachael Ray