Cannellini Beans with Pancetta & Rosemary

Name: Cannellini Beans with Pancetta & Rosemary
Yield: serves: 4 to 6
Ingredients: 1 pound cannellini beans, soaked overnight (see page 55); 1 onion, cut in half, skin removed, hairy end left on to keep it in one piece; 1 large or two small carrots; 2 celery ribs, broken in half; 3 cloves garlic; 1 thyme bundle, tied with butcher’s twine; 3 bay leaves; 1 piece slab bacon skin, prosciutto skin, or a couple slices of bacon; Kosher salt; Extra virgin olive oil; 1/2 cup pancetta, cut into 1/4-inch dice; 3 cloves garlic, smashed and finely chopped; 3 sprigs of fresh rosemary, leaves finely chopped; Pinch of crushed red pepper

December 9, 2011

I don’t know if my love of beans comes from living in Tuscany or if I was Tuscan in another life, but I adore beans. And when I want a stick-to-your-ribs side dish, I immediately think of Tuscan white beans. They’re creamy and delicious, and they say, “Put me with pancetta!” And I say, “Sure, I’d be happy to.” Then I toss in a bit of rosemary (but sage would be SOOOOO good here too!) and serve these with a yummy porky main—or just on their own for lunch.

Recipe information

Yield
serves: 4 to 6

Ingredients

for cooking the beans

1 pound cannellini beans, soaked overnight (see page 55)

1 onion, cut in half, skin removed, hairy end left on to keep it in one piece

1 large or two small carrots

2 celery ribs, broken in half

3 cloves garlic

1 thyme bundle, tied with butcher’s twine

3 bay leaves

1 piece slab bacon skin, prosciutto skin, or a couple slices of bacon

Kosher salt

for finishing the beans

Extra virgin olive oil

1/2 cup pancetta, cut into 1/4-inch dice

3 cloves garlic, smashed and finely chopped

3 sprigs of fresh rosemary, leaves finely chopped

Pinch of crushed red pepper

Preparation

TO COOK THE BEANS
Step 1
Drain the beans, put them in a large pot, and cover them with water by at least 2 inches. Add the onion, carrots, celery, garlic, thyme bundle, bay leaves, and bacon skin.
Step 2
Bring the pot to a boil (BTB) and reduce to a simmer (RTS); cook for about 1 hour or until ALL the beans are soft, adding more water if it reduces too quickly. To test the beans for doneness, do the 5-Bean Test: Bite into five beans; if they are all soft, then the pot is done. (Beans do not all cook at the same rate, so tasting at least five is important.)
Step 3
Remove the pot from the heat, season the water generously with salt, and let sit for 15 minutes. If you’re using them right away, strain the beans, reserving at least 1 cup of their cooking liquid. If not using them immediately, refrigerate them in their liquid.
TO FINISH THE BEANS
Step 4
Coat a large, straight-sided sauté pan with olive oil and toss in the pancetta. Cook until brown and crispy, 7 to 8 minutes.
Step 5
Add the garlic, rosemary, and red pepper and cook for 2 to 3 more minutes, or until very aromatic.
Step 6
Add the beans and the reserved bean water (if you didn’t remember to save the bean water, use 1 cup chicken stock or water). Cook until the liquid has almost completely evaporated. Taste and season with salt if needed.
note
Step 7
So . . . if you forgot to soak your beans last night, use the “quick soak” method: Put your beans in a pot and cover them with at least 2 inches of water. Bring the pot to a boil (BTB), turn off the heat, and let the pot sit until the water has cooled. Proceed with the recipe as if you had soaked the beans overnight!
ANNE ALERT!
Step 8
Due to the soaking time, this is definitely a plan-ahead recipe.

Cook Like a Rock Star

TagsItalian European Cannellini Bean White Bean Bean and Legume Vegetable Pancetta Cured Meat Meat Rosemary Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Simmer Dutch Oven Cookbooks

Recipe information

Ingredients

for cooking the beans

for finishing the beans

Preparation

TO COOK THE BEANS

Step 1

Step 2

Step 3

TO FINISH THE BEANS

Step 4

Step 5

Step 6

note

Step 7

ANNE ALERT!

Step 8

Recipe notes