Tuscan Cannellini Beans Recipe: A Flavorful Italian Side Dish

Ingredients

• 1 tablespoon butter
• 1 cup chopped pancetta
• 0.5 cup chopped white onion
• 0.33 cup chopped carrots
• 0.33 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
• 0.33 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

1. Melt butter in a medium pot over medium heat. Add pancetta and cook, stirring occasionally, until browned and crispy, about 3 minutes.
2. Remove the pancetta from the pot, leaving the rendered fat. Add diced onion, carrots, and celery. Sauté until softened and fragrant, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Deglaze the pot with white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by half, approximately 6 to 8 minutes.
3. Add cannellini beans, chicken stock or broth, grated Parmesan cheese, heavy cream, fresh rosemary, dried oregano, red pepper flakes, bay leaf, salt, and freshly ground black pepper. Bring the mixture to a boil over high heat, then reduce heat to low and simmer gently. Cook, stirring frequently to prevent sticking, until the cheese melts and the bean starch thickens the liquid into a luscious, sauce-like consistency, about 45 minutes to 1 hour.

Nutrition

• Calories: 216 kcal
• Fat Content: 10 g
• Fiber Content: 5 g
• Sugar Content: 1 g
• Sodium Content: 798 mg
• Protein Content: 10 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g