Italian Butter Beans with Cherry Tomato Confit

Drain and rinse the canned beans. Taste one to see how salty they are and set aside.
Place the pancetta in a cold skillet and set over medium-low heat. Cook, stirring several times, until crispy. Remove and set aside to cool, then crumble or dice.
Add 1 tablespoon of extra virgin olive oil to the drippings in the pan, followed by the shallots and the carrots. Sauté for 2-3 minutes, stirring frequently. Add the garlic and cook until fragrant, about 1 minute.
Deglaze the pan with the broth, stirring to scrape up any browned bits left over from the pancetta. Add the pancetta, vinegar, and rosemary, plus several cranks black pepper. If you are using red pepper flakes, add them now. Bring to a vigorous simmer and cook, stirring, until the broth is reduced by half, about 2-3 minutes.
Gently fold in the beans and the tomato confit and cook for 2-3 more minutes, until everything is heated through.
Taste and adjust seasoning. There are a lot of salty elements in this dish, so it may not need any additional seasoning.