1/2 pound dried navy beans
6 cups low-sodium chicken stock
freshly ground white pepper
1 cup water
1/4 to 1/2 cup heavy cream
8 ounces diced pancetta
3/4 cup small diced Creole tomatoes, seeded
1/2 cup small diced red onion
2 tablespoons chiffonade of fresh basil leaves
1 cup cubed white bread, (1/4-inch cubes), toasted
drizzle of olive oil
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