Published Feb. 23, 2024
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Ingredients
- ½cup diced bacon or pancetta (3 strips; optional)
- 2 to 4tablespoons extra-virgin olive oil, plus more as needed
- 7garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- 1(14-ounce) can peeled plum tomatoes
- 3(15-ounce) cans white beans, drained
- ½teaspoon fine sea or table salt, plus more to taste
- 1cup vegetable or chicken broth
- Grated Pecorino Romano, for serving (optional)
- Coarsely ground black pepper or smoked paprika, for serving
Preparation
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In a medium pot over medium-high heat, fry the bacon or pancetta until crisp and browned, 3 to 4 minutes. Use a slotted spoon to transfer to a plate, leaving the fat in the pan. Reserve diced bacon or pancetta for garnish. (Skip this step if not using the bacon.)
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Add 2 tablespoons oil to the pot if you used the bacon or 4 tablespoons oil if you didn’t. Heat the oil for a few seconds, then add garlic and red-pepper flakes, and cook, stirring, until garlic is pale golden brown, 1 to 2 minutes.
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Dice the canned plum tomatoes. Add tomatoes and their liquid to the pot, along with the beans, salt and broth. Let liquid come to a boil, then lower the heat so the mixture is at a rapid simmer. Mash about a quarter of the beans with a potato masher or wooden spoon against the side of the pot, and simmer until the stew has thickened, 7 to 15 minutes. Taste and add more salt if you like.
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Serve warm in bowls topped with reserved bacon and grated cheese if you like, and a drizzle of extra-virgin olive oil and a sprinkling of pepper, smoked paprika or both.