Ingredients
- 1 cup vegetable broth
- 1 red bell pepper, cut into ¼‑inch dice
- 1 stalk celery, cut into ¼‑inch dice
- 4 tablespoons extra-virgin olive oil
- 3 fresh red chiles, such as arbol or fresno (or more to taste)
- 1 tablespoon tomato paste
- 1 clove garlic cloves, peeled
- sea salt, as needed
- 8 ounces pancetta, cut into ¼‑inch dice
- 2 (15-ounce) cans red beans
- 1 large egg white
- .75 cup semolina flour
- 1 large egg
- ¼ cup
- ¼ cup canola oil
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