Stewed Cannellini Beans with Tomatoes and Guanciale

Name: Stewed Cannellini Beans with Tomatoes and Guanciale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cannellini beans (3/4 pound), soaked overnight and drained; 1 small onion, halved, plus 1 large onion, finely chopped; Kosher salt; 1 tablespoon extra-virgin olive oil; 1/2 pound guanciale or pancetta, finely chopped; 3 garlic cloves, thinly sliced; 3 dried hot red chiles; 1 teaspoon finely chopped rosemary; 1 teaspoon finely chopped sage; One 28-ounce can peeled whole Italian tomatoes in puree, crushed by hand; 1 teaspoon finely chopped marjoram; Freshly ground pepper

Servings: persons

2 cups dried cannellini beans (3/4 pound), soaked overnight and drained
1 small onion, halved, plus 1 large onion, finely chopped
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 pound guanciale or pancetta, finely chopped
3 garlic cloves, thinly sliced
3 dried hot red chiles
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped sage
One 28-ounce can peeled whole Italian tomatoes in puree, crushed by hand
1 teaspoon finely chopped marjoram
Freshly ground pepper

1
In a saucepan, cover the beans and halved onion with water and bring to a boil.
2
Simmer over moderate heat until tender, about 1 hour.
3
Remove from the heat, add a generous pinch of salt and let stand for 10 minutes.
4
Drain the beans and spread them on a baking sheet to cool slightly; discard the onion.
5
Meanwhile, in a large skillet, heat the oil.
6
Add the guanciale and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes.
7
Add the chopped onion, garlic and chiles and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes.
8
Stir in the rosemary and sage and cook until fragrant, 1 minute.
9
Add the tomatoes with their juices and bring just to a simmer.
10
Add the beans to the skillet and cook over moderate heat, stirring, until coated in a light sauce, about 7 minutes.
11
Stir in the marjoram, season with salt and pepper and serve.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried cannellini beans (3/4 pound), soaked overnight and drained, 1 small onion, halved, plus 1 large onion, finely chopped, Kosher salt, 1 tablespoon extra-virgin olive oil, and more.

Yes, Stewed Cannellini Beans with Tomatoes and Guanciale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!