Crock Pot White Kidney Beans With Rosemary

---

Real comfort food; even better when it's reheated the next day -- if you have any left.

---

Steps

---

In a skillet , heat oil over medium-high heat and add pancetta.

---

Cook until it just begins to brown then place in your slow cooker.

---

Reduce heat to medium and add onion to pan.

---

Cook , stirring , often softened.

---

Add garlic , grated potato , rosemary , parsley , salt and pepper to pan.

---

Cook , stirring , for 1 minute.

---

Stir in tomatoes and bring to a boil.

---

Cook , stirring , until liquid is reduced by about 1 / 3 , which will take about 2 minutes.

---

Add mixture to slow cooker , along with the beans.

---

Stir well , then add just enough water to barely cover mixture.

---

Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours , until mixture is hot and bubbly.

---

If using the prosciutto , stir in about 30 minutes before serving if cooking on high , or 1 hour before serving if cooking on low.

---

Ingredients

---

olive oil, pancetta, red onion, garlic cloves, potato, dried rosemary, fresh parsley leaves, salt, fresh ground black pepper, tomatoes, white kidney beans