Game Day Redzone Beans

• 2 teaspoons Olive Oil
• 1 ounce, weight Pancetta, Thinly Sliced Into Ribbons
• 1/2 whole Yellow Onion, Finely Diced
• 2 cloves Garlic, Minced
• 1-1/2 Tablespoon Freshly Chopped Sage Leaves
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Low Sodium Chicken Stock
• 1-1/2 Tablespoon Tomato Paste
• 17-5/8 ounces, weight Box Of Cannellini Beans, Unsalted
• 1 teaspoon Apple Cider Vinegar

1. In a large skillet over medium heat, add olive oil and pancetta. Cook 1-2 minutes or until fat is rendered from the pork.
2. Turn the heat up to medium-high and add diced onion, minced garlic, chopped sage, sea salt and black pepper. Saute 5-6 minutes or until the onions are soft, translucent and beginning to turn golden brown.
3. Add in chicken stock and tomato paste. Stir thoroughly to combine.
4. Reduce heat to medium and add in cannellini beans. Stir to combine. With a potato masher, mash 1/4 of the bean mixture into a paste. Make sure not to mash all of the beans; it's important to leave most whole for best appearance and texture. Let cook 4-5 minutes to thicken and warm through.
5. Add in apple cider vinegar. Stir to combine. Let cook 1-2 minutes more. Taste dish and add more salt and/or pepper if necessary. Serve immediately.

olive oil, yellow onion, garlic, freshly chopped sage leaves, salt, ubc, ubc, tomato paste, beans, apple cider vinegar

Taken from tastykitchen.com/recipes/sidedishes/game-day-redzone-beans/ (may not work)