Recipe courtesy of Jeff Mauro
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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

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