Tuscan Cannellini Beans

Tuscan Cannellini Beans
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    6

Transport yourself to the rolling hills of Tuscany with this simple yet elegant side dish. Creamy cannellini beans are simmered with savory pancetta, aromatic vegetables, and a touch of Parmesan for a taste of rustic Italian comfort.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    31 mg
  • Fiber
    5 g
  • Protein
    10 g
  • Saturated Fat
    5 g
  • Sodium
    798 mg
  • Sugar
    1 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a medium pot or Dutch oven, melt the butter over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes.

02

Step

Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chopped onion, carrots, and celery to the pot and sauté until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

03

Step

Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 6-8 minutes.

04

Step

Add the drained and rinsed cannellini beans, chicken stock, grated Parmesan cheese, heavy cream, chopped fresh rosemary, dried oregano, red pepper flakes, and bay leaf to the pot. Season with salt and freshly ground black pepper to taste.

05

Step

Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally to prevent sticking, until the liquid has thickened and the beans are creamy and tender, about 45 minutes to 1 hour. If the sauce becomes too thick, add a little more chicken stock to reach desired consistency.

06

Step

Stir the reserved crispy pancetta back into the beans. Remove the bay leaf before serving. Serve hot as a side dish.

For a vegetarian version, omit the pancetta and use 2 tablespoons of olive oil instead of butter.
If you can find dried cannellini beans, soak them overnight and cook them until tender before adding them to the recipe.
A splash of lemon juice at the end brightens the flavors.
Serve alongside grilled meats, roasted vegetables, or as a hearty topping for crusty bread.

Braxton Champlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (8)
  • Madilyn Turner

    Very versatile recipe, I added some sausage and served over pasta for a complete meal.

  • Dangelo Nienow

    I love how easy this recipe is to follow. It's become a staple in my kitchen.

  • Edison Parker

    A great side dish to grilled chicken. Will definitely make again.

  • Elvie Kuvalis

    These beans are so much better than anything I've ever bought in a can. The homemade flavor is unbeatable.

  • Yessenia West

    I made this for a dinner party, and everyone raved about it. I used dry cannellini beans and the result was amazing.

  • Kallie Mertz

    I added some chopped kale at the end for extra nutrients, and it was a great addition.

  • Lilliana Conroy

    The red pepper flakes give it just the right amount of heat. Delicious!

  • Floy Conroy

    This recipe is fantastic! The pancetta adds so much flavor, and the beans are perfectly creamy.

LEAVE A REVIEW

Please Rate