55 min
55 min
6 servings


  • 2 tablespoons olive oil
  • 1 pound smoked bacon, cut into 1-inch pieces 
  • 2 large cloves garlic, smashed 
  • 3 stalks celery, with leaves, roughly chopped 
  • 1 medium white onion, halved and sliced 
  • One 15-ounce can crushed tomatoes 
  • Four 15-ounce cans cannellini beans, drained and rinsed 
  • 1/2 cup chicken broth 
  • 2 tablespoons fresh parsley, roughly chopped 
  • Kosher salt and freshly ground black pepper 
  • Freshly grated Pecorino cheese, for garnish 


Special equipment: a campfire; a large cast-iron pot

Heat the olive oil in a large cast-iron pot over a medium-high open flame. Add the bacon and cook, stirring often, until crispy, about 10 minutes. Add the garlic, celery and onion and cook, stirring occasionally, until softened, about 10 minutes.

Stir in the tomatoes and bring the mixture to a boil. Add the cannellini beans and chicken broth, bring to a simmer, and cook, covered, stirring occasionally, for 20 minutes. Stir in the parsley and season with salt and pepper. Ladle the beans into bowls, garnish with Pecorino and serve. 

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