Savory Cassoulet with Pancetta

This tasty recipe was created by our Authentic Volpi recipe contest winner Jamie from Napa, California.

Ingredients:

2 Cups – Volpi Pancetta, sliced into small cubes
3 (15 1/2 ounce) cans cannellini beans, drained and rinsed
2 – Red onions, chopped
8 Slices – Bacon, chopped
2 Cups – Chicken broth
1 1/2 Cups – White wine (dry)
2 Cups – Black olives
4 – Tomatoes, chopped
5 Cloves – Garlic, crushed
1 Tbsp. Crushed red pepper flakes
2 Tsp. – Black pepper, freshly ground
2 Tbsp. – Rosemary, finely chopped
2 Tbsp. – Dried sage, chopped
1 – Bay leaf
1 1/2 Cup – Croutons, seasoned
1/4 Cup – Flat leaf parsley, chopped

Preparation:

Sauté pancetta in a large stewpot and cook on medium heat for about five to ten minutes, or until edges begin to brown. Stir often.

Add the beans, onions and bacon, and continue to cook, stirring frequently, for another 10 minutes.

Add chicken broth and wine, scraping any browned bits from the bottom of the pot.

Add the olives, tomatoes, garlic and pepper. Bring temperature up to a boil and cook for ten minutes, stirring frequently.

Reduce heat to medium and add the rosemary, sage and bay leaf. Cover and simmer for 20 minutes, or until liquid has been reduced. To serve, uncover, sprinkle with croutons and parsley. Serves four.