Ingredients

• 1 c dry white navy beans
• 6 oz pork belly
• ¼ lb bacon, diced
• 1 large white onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 3 thyme sprigs, plus more for garnish
• 3 rosemary sprigs
• 28-oz can diced tomatoes
• 2 c beef broth
• Fresh parsley, chopped, for garnish

Directions

1. Soak beans overnight at room temperature. Rinse and place in large pot. Cover beans with fresh water and bring to a boil. Reduce heat; simmer thirty minutes. Drain and set aside.
2. Preheat oven to 350° F.
3. Add the next ingredient, fat side down, in a pot over medium-high heat. Sear and caramelize, then remove from pan; set aside.
4. Add the next ingredient to the pot, cook ten minutes.
5. Combine the next three ingredients, cook three minutes, add garlic, cook an additional two minutes.
6. Add beans, pork belly and all remaining ingredients, except for garnishes.
7. Cover and bake three hours, stir often.
8. Skim off excess fat.
9. Garnish with thyme sprig and parsley.

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