2 cups chicken stock
1/2 cup dry cannellini or other white beans, soaked in water overnight
6 black peppercorns
2 cloves garlic, halved
1 1/2 sprigs fresh rosemary
1 bay leaf
1 carrot, roughly chopped
1/2 white onion
1/4 cup olive oil, plus more for brushing
Sea salt or kosher salt
1/2 cup chestnuts, roasted and shelled
4 ounces guanciale, cut into lardons
5 Comice pears, diced, reserved in water with juice of 1 lemon
1 baguette, sliced into 20 pieces
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