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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A rustic pot of beans that makes my tummy smile. I just add salad and bread for a simple meal. Ingredients:
1/2 cup diced pancetta or 4 slices bacon, coarsely chopped |
1 teaspoon olive oil (optional) |
1/2 cup chopped yellow onion |
2 garlic cloves, minced |
2 (15 ounce) cans cannellini beans, rinsed and drained |
1 (15 ounce) can chopped tomatoes with juice |
1 teaspoon dried sage |
1/4 teaspoon salt, to taste |
pepper |
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar |
2 tablespoons chopped fresh parsley |
fresh grated parmesan cheese |
Directions:
1. In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won't need any oil added).
2. Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
3. In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
4. Bake, uncovered, in a 350° oven for 35 minutes or until bubbly.
5. Mix in the vinegar.
6. Adjust seasoning to taste.
7. Sprinkle with parsley and parmesan.
8. Serve.
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