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Tuscan Cannellini Beans
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Rich Tuscan cannellini bean stew with pancetta, Parmesan, stock, and wine.
Ingredients:
  • 1 tablespoon butter
  • 1 cup chopped pancetta
  • 0.5 cup chopped white onion
  • 0.33333334326744 cup chopped carrots
  • 0.33333334326744 cup chopped celery
  • 2 tablespoons garlic, minced
  • 0.5 cup dry white wine
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 2 cups chicken stock
  • 0.5 cup grated Parmesan cheese
  • 0.33333334326744 cup heavy cream
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • 1 bay leaf
  • salt and ground black pepper to taste
Instructions:
  • In a pot over medium heat, melt butter until sizzling. Cook pancetta until beautifully browned, around 3 minutes, stirring occasionally.
  • Discard pancetta, keeping the flavorful grease in the pot. Add onion, carrots, and celery. Saute until aromatic, around 3 minutes. Add garlic and cook for 30 seconds. Pour in white wine, bring to a boil, and use a wooden spoon to scrape up any delicious browned bits. Simmer until reduced by half, about 6 to 8 minutes.
  • Combine cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper in the pot. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes to 1 hour, stirring occasionally, until the liquid thickens to a sauce-like consistency without burning.

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