Labadie Recipe Database

Name Tuscan Stovetop Baked Beans Number of People 8 List of Ingredients 1/2 pound pancetta, diced 1 onion, diced 1 stalk celery, diced 1 large carrot, diced 1 tsp Italian seasoning 1/2 tsp red pepper flakes Salt and pepper 4 cloves minced garlic 3/4 cup white wine 4 15-oz cans great northern beans, drained and rinsed 1 15-oz can crushed tomatoes 2 cups chicken broth 1 tsp lemon zest 1 T fresh lemon juice 1/2-1 cup shaved parmesan cheese Balsamic Glaze (bottled or fresh) Description 1. Heat large Dutch oven over medium heat. Add pancetta and cook, stirring until crisp, about 15 minutes. Remove with slotted spoon. Add onion, celery and carrot to drippings and sprinkle with Italian seasoning, red pepper flakes, 12/ tsp salt and pepper and cook, stirring occasionally until veggies are soft, about 8 minutes. Add garlic and cook 30 more seconds. 2. Deglaze pan with wine. Simmer until reduced by half, about 4 minutes. Add beans, tomatoes and broth. Simmer until beans are soft, about 20 minutes. Stir in zest and juice. Adjust seasoning if necessary. 3. Remove from heat and stir in pancetta. Transfer to serving dish. Top with parmesan and cover to melt. Drizzle with balsamic glaze. Time 25 active; 55 total Difficulty (1-5) 2 Notes Served at Ethan's first birthday party. Image