Game Day Redzone Beans

Name: Game Day Redzone Beans
Ingredients: 2 teaspoons Olive Oil; 1 ounce, weight Pancetta, Thinly Sliced Into Ribbons; 1/2 whole Yellow Onion, Finely Diced; 2 cloves Garlic, Minced; 1-1/2 Tablespoon Freshly Chopped Sage Leaves; 1/2 teaspoons Sea Salt; 1/4 teaspoons Black Pepper; 1/4 cups Low Sodium Chicken Stock; 1-1/2 Tablespoon Tomato Paste; 17-5/8 ounces, weight Box Of Cannellini Beans, Unsalted; 1 teaspoon Apple Cider Vinegar

11 ingredients

5 steps

Ingredients

2 teaspoons Olive Oil
1 ounce, weight Pancetta, Thinly Sliced Into Ribbons
1/2 whole Yellow Onion, Finely Diced
2 cloves Garlic, Minced
1-1/2 Tablespoon Freshly Chopped Sage Leaves
1/2 teaspoons Sea Salt
1/4 teaspoons Black Pepper
1/4 cups Low Sodium Chicken Stock
1-1/2 Tablespoon Tomato Paste
17-5/8 ounces, weight Box Of Cannellini Beans, Unsalted
1 teaspoon Apple Cider Vinegar

Directions

1

In a large skillet over medium heat, add olive oil and pancetta. Cook 1-2 minutes or until fat is rendered from the pork.
2

Turn the heat up to medium-high and add diced onion, minced garlic, chopped sage, sea salt and black pepper. Saute 5-6 minutes or until the onions are soft, translucent and beginning to turn golden brown.
3

Add in chicken stock and tomato paste. Stir thoroughly to combine.
4

Reduce heat to medium and add in cannellini beans. Stir to combine. With a potato masher, mash 1/4 of the bean mixture into a paste. Make sure not to mash all of the beans; it's important to leave most whole for best appearance and texture. Let cook 4-5 minutes to thicken and warm through.
5

Add in apple cider vinegar. Stir to combine. Let cook 1-2 minutes more. Taste dish and add more salt and/or pepper if necessary. Serve immediately.