Ingredients

• 1 12-ounce package Frontier Soups’ Flageolet Beans
• 2 tablespoons olive oil
• 6 ounces pancetta (Italian Bacon), chopped
• 1 leek (white part only), cut into 1/2 inch cubes
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 small fennel bulb, chopped
• 1 bay leaf
• 1 teaspoon garlic, minced
• 2 Tablespoons tomato paste
• 3 Tablespoons all purpose flour
• 1 cup dry white wine
• 3 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced lemon zest
• Optional: 2 Tablespoons fresh rosemary minced

Directions

1. Heat oil in heavy 4-6 quart ovenproof pot over medium hign heat.

2. Add pancetta and next five ingredients.

3. Cook about 10 minutes until veges begin to brown and soften.

4. Add garlic: stir 1 minute.

5. Add tomato paste, stir 2 minutes.

6. Add flour, stir 1 minute.

7. Add wine and simmer 1 minute.

8. Drain beans. Add beans to pot, stirring to combine.

9. Add broth, cover pot and transfer to oven at 350 degrees.

10. Bake for 2 hours. Test beans for doneness. By pressing a few beans with the back of a spoon against the side of the pot, the beans should be firm and tender but not mushy.

11. Stir stew. Add any or all of the optional seasonings, freshly ground pepper, and salt, if desired.

12. Return to oven for 15 minutes and serve. Or, if making ahead, cover and hold on stovetop for several hours, or refrigerate for longer time period.

13. Place back into oven and reheat 30-45 minutes before serving.

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