↞ recipe box start page
Category: Baked Beans
Prep Time: Cook Time: Total Time:
1/2 pound thick-cut pancetta, diced
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 cloves garlic, minced
3/4 cup dry white wine
4 15-ounce cans great northern beans, drained and rinsed
1 15-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 to 1 cup shaved parmesan cheese
Bottled balsamic glaze, for drizzling
Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
6 to 8 servings
view more member recipes
Tuscan Stovetop Baked Beans
view my recipes
print
save
Category: Baked Beans
Prep Time: Cook Time: Total Time:
1/2 pound thick-cut pancetta, diced
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 cloves garlic, minced
3/4 cup dry white wine
4 15-ounce cans great northern beans, drained and rinsed
1 15-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 to 1 cup shaved parmesan cheese
Bottled balsamic glaze, for drizzling
Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
6 to 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stovetop Baked Beans
by sgre52160
1 tbsp butter 1 1/4 cups chopped onion 3/4 cup chopped green bell pepper 2 garlic cloves, minced 1 cup ketchup 1/4 cup packed grown sugar and maple syrup 2 tbsp Worcestershire sauce 2 tsp liq
by sgre52160
1 tbsp butter 1 1/4 cups chopped onion 3/4 cup chopped green bell pepper 2 garlic cloves, minced 1 cup ketchup 1/4 cup packed grown sugar and maple syrup 2 tbsp Worcestershire sauce 2 tsp liq
Baked Tilapia With Tuscan Crumb Topping
by sgre52160
1 1/2 lbs tilapia fillets Salt and pepper, to taste 2 tbsp olive oil 1 cup Italian parsley, loosely packed brown sugar 1/4 cup shredded parmesan cheese 1 clove garlic 1 tbsp lemon zest 1/8 tsp
by sgre52160
1 1/2 lbs tilapia fillets Salt and pepper, to taste 2 tbsp olive oil 1 cup Italian parsley, loosely packed brown sugar 1/4 cup shredded parmesan cheese 1 clove garlic 1 tbsp lemon zest 1/8 tsp
Stovetop Chicken Pie
by sgre52160
8 frozen buttermilk biscuits 1 small sweet onion, diced 1 tablespoon canola oil 1 (8-oz.) package sliced fresh mushrooms 4 cups chopped cooked chicken 1 (10 3/4-oz.) can reduced-fat cream of
by sgre52160
8 frozen buttermilk biscuits 1 small sweet onion, diced 1 tablespoon canola oil 1 (8-oz.) package sliced fresh mushrooms 4 cups chopped cooked chicken 1 (10 3/4-oz.) can reduced-fat cream of
Stovetop Mac And Cheese
by ICOOK2
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency. 3 Tbsp unsalted butter 1/4 cup finely ch
by ICOOK2
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency. 3 Tbsp unsalted butter 1/4 cup finely ch
view more member recipes
