Tuscan Baked Beans
2 - 15 oz cans cannellini beans, rinsed and drained
3 oz pancetta, cooked, drained and crumbled
1/4 cup onions, minced
2 cloves garlic, minced
2 tbsp honey
1 tbsp parsley
1/4 tsp crushed red pepper flakes
1/2 - 3/4 cup chicken stock
Cook the pancetta. After you remove the pancetta, cook the onion until
carmelized and then add in the garlic and cook a minute longer. In a crock pot,
place in the cannellini beans, crumbled pancetta, cooked onions and garlic and
stir in the honey, parsley, crushed red pepper flakes and 1/2 cup chicken stock.
Cook over medium heat for 4 hours, stirring occasionally. Add in up to 1/4 cup
chicken stock if needed.
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