Labadie Recipe Database

Labadie Recipe Database

id	870
Name	Tuscan Stovetop Baked Beans
Main Dish Category	Side Dish
Secondary Dish Category	Vegetables,
Main Ingredient	Great Northern Beans
Other Ingredient	Pancetta
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
Cooking Type	StoveTop
Difficulty (1-5)	2
Notes	Served at Ethan's first birthday party.
Origin	Food Network Magazine June 2013
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