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The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of cannellini beans per serving, so it is likely tolerated by many. If you prefer to always avoid cannellini beans, please tap it and change its rating to Red.
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden, about 5 minutes.
Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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