Tuscan Stovetop Baked Beans

• 1/2 pound thick-cut pancetta, diced
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 large carrot, diced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 4 cloves garlic, minced
• 3/4 cup dry white wine
• 4 15 -ounce cans great northern beans, drained and rinsed
• 1 15 -ounce can crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 to 1 cup shaved parmesan cheese
• Bottled balsamic glaze, for drizzling

1. Heat a large Dutch oven over medium heat.
2. Add the pancetta and cook, stirring, until crisp, about 15 minutes.
3. Remove with a slotted spoon.
4. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
5. Add the garlic and cook 30 more seconds.
6. Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
7. Simmer until reduced by half, about 4 minutes.
8. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes.
9. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
10. Remove from the heat and stir in the pancetta; transfer to a serving dish.
11. Top with the parmesan and cover to melt.
12. Drizzle with balsamic glaze.
13. Photograph by Paul Sirisalee

pancetta, onion, celery, carrot, italian seasoning, red pepper, kosher salt, garlic, white wine, beans, tomatoes, chicken broth, lemon zest, lemon juice, parmesan cheese, balsamic glaze

Taken from www.foodnetwork.com/recipes/jeff-mauro/tuscan-stovetop-baked-beans-recipe.html (may not work)