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 notes

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