Directions
In a large skillet, heat extra virgin olive oil over medium heat. Add pancetta and cook until it becomes crispy and golden brown. Once cooked, remove pancetta set aside. In the same skillet, add garlic and sauté for about a minute until fragrant. Stir in cannellini beans, chicken stock, and bay leaves. Bring mixture to a boil, then reduce heat and let simmer. Season with salt and pepper to taste. Once beans are tender and the liquid has reduced, remove bay leaves and stir in parmesan cheese and add pancetta back in. Transfer to serving bowl and drizzle on pesto and garnish with fresh basil leaves. Serves 4-6.
Rustic Beans with Crispy Pancetta & Pesto
Prep: 10 min Cook: 30 min Servings: 4-6
This Rustic Beans with Crispy Pancetta & Pesto recipe features tender cannellini beans simmered in chicken stock with fragrant bay leaves and garlic, then enriched with the savory flavors of pancetta and pesto. Finished with a sprinkle of Parmesan, this dish is comforting and full of rich, hearty flavors, perfect as a main course or a side.
Ingredients
- 2 cans Cento Cannellini Beans (15.5 oz), drained & rinsed
- 6 oz Pancetta, cubed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese, grated
- 3 cloves Garlic, minced
- 2 cups Cento Organic Vegetable Stock
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 Cento Bay Leaves
- Cento Basil Pesto Sauce, for drizzling
Directions
- In a large skillet, heat extra virgin olive oil over medium heat. Add pancetta and cook until it becomes crispy and golden brown. Once cooked, remove pancetta set aside. In the same skillet, add garlic and sauté for about a minute until fragrant. Stir in cannellini beans, chicken stock, and bay leaves. Bring mixture to a boil, then reduce heat and let simmer. Season with salt and pepper to taste. Once beans are tender and the liquid has reduced, remove bay leaves and stir in parmesan cheese and add pancetta back in. Transfer to serving bowl and drizzle on pesto and garnish with fresh basil leaves. Serves 4-6.
