Tuscan Stovetop Baked Beans

  • Level: Easy
  • Total: 55 min
  • Prep: 8 min
  • Cook: 47 min
  • Yield: 6 to 8 servings
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1/2 pound thick-cut pancetta, diced

1 medium onion, diced

1 stalk celery, diced

1 large carrot, diced

1 teaspoon dried Italian seasoning

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper 

Kosher salt and freshly ground pepper

4 cloves garlic, minced

3/4 cup dry white wine

4 15-ounce cans great northern beans, drained and rinsed

1 15-ounce can crushed tomatoes

2 cups low-sodium chicken broth

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1/2 to 1 cup shaved parmesan cheese

Bottled balsamic glaze, for drizzling


  1. 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. 
  2. 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. 
  3. 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. 
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