Recipe courtesy of Jeff Mauro
Tuscan Stovetop Baked Beans
Total:
55 min
Active:
8 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Active:
8 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. 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. Add the garlic and cook 30 more seconds. 

Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary. 

Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze. 

Photograph by Paul Sirisalee

IDEAS YOU'LL LOVE

The Best Baked Beans

Recipe courtesy of Tyler Florence

The Baked Potato

Recipe courtesy of Alton Brown

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Twice-Baked Potatoes

Recipe courtesy of Trisha Yearwood

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Baked Acorn Squash

Recipe courtesy of Food Network Kitchen

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking