Tuscan Beans

Name: Tuscan Beans
Ingredients: 12 cup diced pancetta or 4 slices bacon, coarsely chopped; 1 teaspoon olive oil (optional); 12 cup chopped yellow onion; 2 garlic cloves, minced; 2 (15 ounce) cans cannellini beans, rinsed and drained; 1 (15 ounce) canchopped tomatoes with juice; 1 teaspoon dried sage; 14 teaspoon salt, to taste; pepper; 2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar; 2 tablespoons chopped fresh parsley; fresh grated parmesan cheese

12 ingredients

8 steps

Ingredients

12 cup diced pancetta or 4 slices bacon, coarsely chopped
1 teaspoon olive oil (optional)
12 cup chopped yellow onion
2 garlic cloves, minced
2 (15 ounce) cans cannellini beans, rinsed and drained
1 (15 ounce) canchopped tomatoes with juice
1 teaspoon dried sage
14 teaspoon salt, to taste
pepper
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
2 tablespoons chopped fresh parsley
fresh grated parmesan cheese

Directions

1

In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won't need any oil added).
2

Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
3

In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
4

Bake, uncovered, in a 350 oven for 35 minutes or until bubbly.
5

Mix in the vinegar.
6

Adjust seasoning to taste.
7

Sprinkle with parsley and parmesan.
8

Serve.