THE RECIPE JOURNAL · Side Dish
Italian Cannellini Beans from Tuscany
This hearty and flavorful dish brings the warmth of Tuscany straight to your table with tender cannellini beans simmered in a savory tomato sauce. It's simple to make and perfect for a cozy, comforting meal any day of the week.
FROM THE KITCHEN • Italian Cannellini Beans from Tuscany
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting the butter in a medium pot over medium heat. Toss in the pancetta and cook it, stirring occasionally, until it’s nicely browned, about 3 minutes. Take the pancetta out but leave all those flavorful drippings in the pot. Next, add the chopped onion, carrots, and celery and sauté them until you can really smell their sweetness, around 3 minutes. Stir in the garlic and cook for just about 30 seconds until fragrant.
02
Step 2
Pour in the white wine and turn up the heat to bring it to a boil, scraping the bottom of the pot with a wooden spoon to loosen any tasty browned bits. Let the wine reduce by half, which should take about 6 to 8 minutes. Then, add the cannellini beans, chicken stock, Parmesan, cream, rosemary, oregano, red pepper flakes, bay leaf, and a good pinch of salt and pepper.
03
Step 3
Turn the heat up to high and bring everything to a boil, then lower it to a gentle simmer. Let it cook for 45 minutes to an hour, stirring now and then to keep it from sticking. During this time, the cheese and beans will thicken the sauce beautifully, creating a rich, comforting dish.
Why you’ll love it
This dish offers a comforting blend of creamy beans and rich flavors that bring a true taste of Tuscany to your table. It’s hearty, nutritious, and perfect for a wholesome meal any day of the week.
How to serve
Serve warm with crusty bread or alongside roasted vegetables for a complete meal. It also pairs well with a simple green salad and a drizzle of good olive oil to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the beans thicken too much. This dish also freezes well for up to 2 months.
