Prep 40 mins
Cook 40 mins
A rustic pot of beans that makes my tummy smile. I just add salad and bread for a simple meal.
- 1⁄2 cup diced pancetta or 4 slices bacon, coarsely chopped
- 1 teaspoon olive oil (optional)
- 1⁄2 cup chopped yellow onion
- 2 garlic cloves, minced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) canchopped tomatoes with juice
- 1 teaspoon dried sage
- 1⁄4 teaspoon salt, to taste
- 2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- fresh grated parmesan cheese
- In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won't need any oil added).
- Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
- In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
- Bake, uncovered, in a 350° oven for 35 minutes or until bubbly.
- Mix in the vinegar.
- Adjust seasoning to taste.
- Sprinkle with parsley and parmesan.
Definitely one of my favorite bean recipes. It freezes well, the only thing I did differently was to use more garlic, but I love garlic. Thanks so much!
This is awesome! It's like italian baked beans, so comforting and so good. The juice is really great when you sop it up with some crusty bread. I think you could use half the pancetta and still get enough flavor from it if you wanted to spare yourself some fat. I used 4 slices to make 1/2 cup and each slice has 4.5 grams of fat. Still not a bad amount per serving.
Exceptional meal! NurseDi you are a goddess! Thank you for another perfect recipe.