2 cans cannellini beans
2 strips thick cut bacon
2 c garlic
1 T fresh rosemary
1/4 c chicken broth
4 T olive oil
1/2 t anchovy paste
1 pint cherry tomatoes

Preheat oven to 350

On super low heat cube bacon to 1/4" cubes and place in a oven safe frying pan.

While the bacon renders slowly (takes 15 min), rinse the beans really well in a strainer.

Peel and cut garlic cloves in half length wise.

Put the strained beans in a food processor with generous pinches of salt and pepper.

When some of the fat starts to come out of the bacon, place the half cloves of garlic in the pan and brown (don't burn as it will taste bitter) every side.  When the garlic is well browned (and can be easily smashed with a spoon ) throw it in the food processor with the beans.  When the bacon is crispy use a slotted spoon to remove it and put into the food processor.

In the bacon fat add the cherry tomatoes and fresh pepper and mix and put in the oven.

Pulse the bean mixture and add in all of the olive oil.  Slowly drizzle in chicken broth until a smooth paste is formed.

Spread the bean mixture in a loaf pan and top with the finely chopped rosemary.

When all of the tomatoes have burst in the oven, move the frying pan to the range, add the anchovy paste and reduce down the liquid by half.
Carefully spoon the tomatoe and sauce onto the top of the beans.

Place the loaf pan in the oven for 30 minutes and serve hot.
