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Italian pork and beans

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December 5, 2007

Serves 4

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

1. In a deep skillet over medium-high heat, heat the olive oil. Cook the pancetta, stirring often, for 5 minutes. Add the onions, carrot, celery, garlic, and bay leaf. Cook, stirring often, for 5 minutes.

2. Stir in the white beans, plenty of salt and pepper, the stock, and the tomato sauce. Bring to a boil, lower the heat, and cook for 2 to 3 minutes or until the mixture is hot. Remove the bay leaf. Adapted from "Rachael Ray: Just in Time!"

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