Tuscan-style baked beans

Ingredients:

• 1,700 g canned white beans, pre-rinsed
• 225g thick slices of pork belly, diced
• 1/2 - 1 cup Parmesan cheese, sliced ​​very thin (use a vegetable peeler)
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 large carrot, diced
• 1 teaspoon dried Italian seasoning
• 1/2 tsp red pepper flakes
• Coarse salt and freshly ground pepper
• 4 crushed cloves of garlic
• 3/4 cup dry white wine
• 425 g canned crushed tomatoes
• 2 cups lightly salted chicken broth
• 1 teaspoon grated lemon zest
• 1 tbsp. freshly squeezed lemon juice
• Balsamic vinegar for drizzling

Preparation:

1. Preheat a large Dutch oven to medium heat. Add the brisket and cook, stirring occasionally, for 15 minutes until crispy. Remove the brisket with a slotted spoon.
   
   Place onion, celery and carrots in the rendered fat, sprinkle with Italian seasoning, flakes red pepper, 1/2 teaspoon salt, and a few pinches of black pepper and cook for 8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another 30 seconds.
2. Add wine to the pan and scrape up any browned bits with a wooden spoon. Boil for 4 minutes, until the liquid has reduced by half.
   
   Add the beans, tomatoes, and chicken broth and simmer for about 20 minutes, until the beans are tender. Add the lemon juice and zest. Adjust the seasonings to taste, if needed.
3. Remove the pan from the heat, add the brisket, and transfer to a plate. Sprinkle with Parmesan cheese and cover the plate until the cheese melts. Drizzle with balsamic vinegar.