Ingredients
- 1 12-ounce package Frontier Soups’ Flageolet Beans
- 2 tablespoons olive oil
- 6 ounces pancetta (Italian Bacon), chopped
- 1 leek (white part only), cut into 1/2 inch cubes
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 small fennel bulb, chopped
- 1 bay leaf
- 1 teaspoon garlic, minced
- 2 Tablespoons tomato paste
- 3 Tablespoons all purpose flour
- 1 cup dry white wine
- 3 cups chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced lemon zest
- Optional: 2 Tablespoons fresh rosemary minced
Directions
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Heat oil in heavy 4-6 quart ovenproof pot over medium hign heat.
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Add pancetta and next five ingredients.
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Cook about 10 minutes until veges begin to brown and soften.
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Add garlic: stir 1 minute.
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Add tomato paste, stir 2 minutes.
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Add flour, stir 1 minute.
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Add wine and simmer 1 minute.
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Drain beans. Add beans to pot, stirring to combine.
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Add broth, cover pot and transfer to oven at 350 degrees.
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Bake for 2 hours. Test beans for doneness. By pressing a few beans with the back of a spoon against the side of the pot, the beans should be firm and tender but not mushy.
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Stir stew. Add any or all of the optional seasonings, freshly ground pepper, and salt, if desired.
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Return to oven for 15 minutes and serve. Or, if making ahead, cover and hold on stovetop for several hours, or refrigerate for longer time period.
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Place back into oven and reheat 30-45 minutes before serving.