White Beans With Guanciale, Tomatoes and Herbs | Oregonian Recipes

Ingredients

• 2 14-ounce cans diced tomatoes, well drained
• 3 tablespoons extra-virgin olive oil (divided)
• 10 cloves garlic, thinly sliced (divided)
• 2 ounces guanciale or pancetta, diced fine
• 1 large red onion, minced
• 1 large carrot, minced
• 1 large celery rib, minced
• 1 large pinch crushed red pepper flakes
• Salt
• 1 pound dried white beans, sorted, soaked overnight in cold water and drained
• 5 cups water
• 1 bay leaf
• 1 tablespoon minced fresh sage
• Lemon juice