Tuscan Stovetop Baked Beans (Jeff Mauro) |
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Prep Time: 8 Minutes Cook Time: 47 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Paul Sirisalee
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