Steps to Make White Beans Cannellini Nutrition

Tuscan Cannellini Beans

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Recipe Summary Tuscan Cannellini Beans

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.

Ingredients | White Beans Cannellini Nutrition

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

Directions

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.

Info | White Beans Cannellini Nutrition

prep: 20 mins cook: 1 hr 10 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

TAG : Tuscan Cannellini Beans

Side Dish,