Tuscan Beans

A rustic pot of beans that makes my tummy smile. I just add salad and bread for a simple meal.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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) can  chopped tomatoes with juice
• 1  teaspoon dried sage
• 1⁄4 teaspoon salt, to taste
•  pepper
• 2  teaspoons  balsamic vinegar or 2  teaspoons red wine vinegar
• 2  tablespoons  chopped fresh parsley
•  fresh grated parmesan cheese

Directions

1. In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won't need any oil added).
2. Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
3. In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
4. Bake, uncovered, in a 350° oven for 35 minutes or until bubbly.
5. Mix in the vinegar.
6. Adjust seasoning to taste.
7. Sprinkle with parsley and parmesan.
8. Serve.