Italian Baked Beans
Baked beans Italian style! Here’s a good one for that next cook out or potluck. It’s perfect for that summertime BBQ but also warm and comforting on a cool night. I’ve put an Italian twist on a classic.These are very tasty! They are a welcomed addition alongside burgers, roast pork, or even hot dogs! That canned stuff has so much stuff in it you probably don’t want to eat. This recipe is made with cannellini beans. I love this variety of bean. I think they are right up there with garbanzo beans for me. They are creamy and delicious and work in so many recipes. I opted for canned beans here, It’s just easier and more convenient. I always have a few cans of beans lying around.
For that Italian twist, I use pancetta and balsamic vinegar, plus oregano. The oregano gets added before it hits the oven so it bakes right in. You know I love a spicy dish, so I add some crushed red pepper for a little kick. Ok, so I added a lot more red pepper than the recipe call for when I made this. Maybe a little too much! If that happens, just add a little more honey to sweeten it up. Speaking of honey, I think I used a good amount for this recipe. However, I know that canned stuff we are all used to is pretty sweet, so feel free to add more honey it you prefer. I like the balance here of honey and balsamic, but feel free to add more or less of the flavors you like. If spicy is not your thing, just leave out the crushed red pepper! It will still be amazing.You can always double this one for a crowd. this was actually quite a bit and we have some leftover. They were delicious reheated as well. This recipe is definitely a crowd pleaser!
Italian Baked Beans
Ingredients
- 1 tablespoon olive oil
- 4 oz pancetta cubed
- 2 cans cannellini beans do not drain
- 1 small onion chopped
- 2 cloves garlic chopped
- 1/2 cup tomato puree/sauce
- 1/4 cup balsamic vinegar
- 1/2 cup honey
- 1 teaspoon crushed red pepper optional
- 1 tablespoon dried oregano
- salt&pepper
Instructions
- Preheat oven to 375 degrees.
- In an oven safe casserole or dutch oven, heat the olive oil over medium heat. Add the diced pancetta.
- Cook for about 2 minutes and add the garlic and onion. When the onions are translucent (about 3 minutes), add the beans and their liquid.
- Add the tomato puree, honey and balsamic vinegar.
- Stir everything together, cover and drop the heat to medium low. Simmer for about 15 minutes.
- Add the oregano and red pepper (if using). Transfer the pot to the oven. Cook uncovered for 30 minutes until brown and bubbly. Season to taste,
- Serve!
