4 oz. pancetta, diced (about 1 cup)

1 small yellow onion, finely chopped (about 1 cup)

3 Tbsp. Contadina® Tomato Paste

1 cup water

2 cans (14.5 oz. each) reduced sodium cannellini beans, rinsed and drained

1 can (14.5 oz.) Contadina® Fire-Roasted Diced Tomatoes with Garlic, not drained

2 Tbsp. Dijon mustard

1 Tbsp. balsamic vinegar

1/2 tsp. smoked paprika

2 Tbsp. brown sugar

Salt and freshly ground black pepper, to taste

1. Cook pancetta in a large skillet or Dutch oven over medium heat about 2 minutes to start releasing some of its fat.  Add the onion and cook 5 to 7 minutes, until the onion caramelizes a bit around the edges and softens.

2. Add the tomato paste; work it in with the onion mixture for about 30 seconds, then stir in the water.  Add remaining ingredients; bring to a simmer over medium-high, cover and cook about 30 minutes on medium-low.

3. Season to taste with salt and pepper.  If there’s still too much liquid, cook about 5 minutes, uncovered, over medium-high heat until almost evaporated.