Recipe courtesy of Jeff Mauro
Save Recipe Print
Tuscan Stovetop Baked Beans
Total:
55 min
Prep:
8 min
Cook:
47 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Prep:
8 min
Cook:
47 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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfectly Baked Beans

Recipe courtesy of Ree Drummond

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Slow Cooker Red Beans and Rice

Recipe courtesy of Valerie Bertinelli

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Dave Lieberman

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories