# Components:
→ Meats
01 - 14 oz smoked ham, diced
02 - 7 oz pork sausage, thickly sliced
03 - 3.5 oz bacon or pancetta, diced
→ Beans
04 - 1 lb dried white beans (cannellini or Great Northern), soaked overnight and drained
→ Vegetables
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 large onion, finely chopped
08 - 4 garlic cloves, minced
09 - 1 can (14 oz) diced tomatoes, drained
→ Liquids and Seasonings
10 - 5 cups chicken stock
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 bay leaf
14 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
15 - 1 teaspoon smoked paprika
16 - Salt and black pepper to taste
→ Topping
17 - 1 cup fresh breadcrumbs, optional
18 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - Preheat the oven to 325°F.
02 - In a large Dutch oven or heavy casserole, heat olive oil over medium heat. Add bacon or pancetta and cook until golden and crisp, approximately 5 minutes.
03 - Add the onion, carrots, and celery. Sauté for 5 to 7 minutes, until softened and fragrant.
04 - Stir in minced garlic and cook for 1 minute until aromatic.
05 - Add diced ham and sausage slices; cook until lightly browned, approximately 5 minutes.
06 - Stir in tomato paste, smoked paprika, and drained tomatoes. Cook for 2 minutes, stirring constantly.
07 - Add soaked and drained white beans, chicken stock, bay leaf, and thyme sprigs. Season with salt and black pepper to taste.
08 - Bring to a simmer on the stovetop. Cover and transfer to the preheated oven. Bake for 1 hour 30 minutes, stirring once or twice, until beans are tender and the mixture achieves a thick, rich consistency.
09 - In the final 15 minutes of cooking, sprinkle breadcrumbs over the top and bake uncovered for a crispy, golden crust.
10 - Remove bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
11 - Garnish with chopped fresh parsley before serving.
