Tuscan Cannellini Beans

An amazing side dish to Italian meats–pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I’d roll with that.

Step: 1

Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.

Step: 2

Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.

Step: 3

Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Per Serving: 216 calories; protein 9.5g; carbohydrates 17.9g; fat 10.3g; cholesterol 31.4mg; sodium 798.4mg.

Getting stay in and make food your food instead of eat in the evening out is good a process in the best direction if you’re more point on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .