Tuscan Stovetop Baked Beans Recipe

Name: Tuscan Stovetop Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a large Dutch oven over medium heat.
2
Add the pancetta and cook, stirring, until crisp, about 15 minutes.
3
Remove with a slotted spoon.
4
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.
5
Add the garlic and cook 30 more seconds.
6
Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
7
Simmer until reduced by half, about 4 minutes.
8
Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes.
9
Stir in the lemon zest and juice; adjust the seasoning, if necessary.
10
Remove from the heat and stir in the pancetta; transfer to a serving dish.
11
Top with the parmesan and cover to melt.
12
Drizzle with balsamic glaze.
13
Photograph by Paul Sirisalee

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/2 pound thick-cut pancetta, diced, 1 medium onion, diced, 1 stalk celery, diced, 1 large carrot, diced, and more.

Yes, Tuscan Stovetop Baked Beans 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.

Tuscan Stovetop Baked Beans

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