Tuscan Beans

• 12 cup diced pancetta or 4 slices bacon, coarsely chopped
• 1 teaspoon olive oil (optional)
• 12 cup chopped yellow onion
• 2 garlic cloves, minced
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 (15 ounce) canchopped tomatoes with juice
• 1 teaspoon dried sage
• 14 teaspoon salt, to taste
• pepper
• 2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• fresh grated parmesan cheese

1. In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won't need any oil added).
2. Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
3. In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
4. Bake, uncovered, in a 350 oven for 35 minutes or until bubbly.
5. Mix in the vinegar.
6. Adjust seasoning to taste.
7. Sprinkle with parsley and parmesan.
8. Serve.

pancetta, olive oil, yellow onion, garlic, cannellini beans, tomatoes, sage, salt, pepper, balsamic vinegar, parsley, parmesan cheese

Taken from www.food.com/recipe/tuscan-beans-97230 (may not work)