Tuesday, August 25, 2015

Tuscan Baked Beans

Baked beans without your normal sweet and tomato sauce.  There is a mild taste of tomato in the background but it's not overpowering.  







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.