Tuscan Cannellini Beans recipe
All Recipes Side Dish
Ingredients
- 1 tablespoon butter 1 cup chopped pancetta ½ cup chopped white onion ⅓ cup chopped carrots ⅓ cup chopped celery 2 tablespoons garlic, minced ½ cup dry white wine 2 (15 ounce) cans cannellini beans, drained and rinsed 2 cups chicken stock ½ cup grated Parmesan cheese ⅓ cup heavy cream 2 teaspoons chopped fresh rosemary 1 teaspoon dried oregano ½ teaspoon red pepper flakes 1 bay leaf salt and ground black pepper to taste
Nutrition Info
- 216 caloriescarbohydrate: 17.9 gcholesterol: 31.4 mgfat: 10.3 gfiber: 4.6 gprotein: 9.5 gsaturatedFat: 5.1 gservingSize: -sodium: 798.4 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Tuscan Cannellini Beans
Directions
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Melt butter in a medium pot over medium heat. Add pancetta, cook and stir until browned, about 3 minutes.
Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.