Spicy Tomato White Bean Stew

Preparation

1. Step 1

   In a medium pot over medium-high heat, fry the bacon or pancetta until crisp and browned, 3 to 4 minutes. Use a slotted spoon to transfer to a plate, leaving the fat in the pan. Reserve diced bacon or pancetta for garnish. (Skip this step if not using the bacon.)

2. Step 2

   Add 2 tablespoons oil to the pot if you used the bacon or 4 tablespoons oil if you didn’t. Heat the oil for a few seconds, then add garlic and red-pepper flakes, and cook, stirring, until garlic is pale golden brown, 1 to 2 minutes.

3. Step 3

   Dice the canned plum tomatoes. Add tomatoes and their liquid to the pot, along with the beans, salt and broth. Let liquid come to a boil, then lower the heat so the mixture is at a rapid simmer. Mash about a quarter of the beans with a potato masher or wooden spoon against the side of the pot, and simmer until the stew has thickened, 7 to 15 minutes. Taste and add more salt if you like.

4. Step 4

   Serve warm in bowls topped with reserved bacon and grated cheese if you like, and a drizzle of extra-virgin olive oil and a sprinkling of pepper, smoked paprika or both.