Follow these steps for perfect results
Pancetta
diced
Bacon
coarsely chopped
Olive Oil
Yellow Onion
chopped
Garlic Cloves
minced
Cannellini Beans
rinsed and drained
Chopped Tomatoes
Dried Sage
Salt
to taste
Pepper
to taste
Balsamic Vinegar
Red Wine Vinegar
Parsley
chopped fresh
Parmesan Cheese
fresh grated
Dice pancetta or chop bacon.
If using bacon, no oil is needed. If using pancetta, heat olive oil in a skillet over medium heat.
Saute pancetta for 4 minutes.
Add chopped yellow onion and minced garlic to the skillet.
Saute for 5 more minutes, or until veggies are tender and pancetta is crisp.
Set the mixture aside.
Lightly grease a 2 1/2 quart baking dish.
Add cannellini beans, chopped tomatoes with juice, dried sage, salt, pepper, and the pancetta/onion mixture to the baking dish.
Stir to combine.
Bake, uncovered, in a 350°F (175°C) oven for 35 minutes, or until bubbly.
Mix in the balsamic vinegar.
Adjust seasoning to taste.
Sprinkle with chopped fresh parsley and fresh grated parmesan cheese.
Serve.
Expert advice for the best results
For a richer flavor, use homemade chicken or vegetable broth instead of water.
Add a pinch of red pepper flakes for a little heat.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a rustic bowl, garnished with parsley and parmesan.
Serve as a side dish with grilled meat or fish.
Serve as a light lunch with crusty bread.
A classic Tuscan wine that pairs well with beans.
Earthy and fruity, complements the dish nicely.
Discover the story behind this recipe
A staple of Tuscan cuisine, often served as a contorno (side dish).
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