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Categories:
olive oil yellow onion garlic Freshly Chopped Sage Leaves salt tomato paste beans apple cider vinegar
Viewed: 40 - Published at: 4 years agoIngredients
- 2 teaspoons Olive Oil
- 1 ounce, weight Pancetta, Thinly Sliced Into Ribbons
- 1/2 whole Yellow Onion, Finely Diced
- 2 cloves Garlic, Minced
- 1-1/2 Tablespoon Freshly Chopped Sage Leaves
- 1/2 teaspoons Sea Salt
- 1/4 teaspoons Black Pepper
- 1/4 cups Low Sodium Chicken Stock
- 1-1/2 Tablespoon Tomato Paste
- 17-5/8 ounces, weight Box Of Cannellini Beans, Unsalted
- 1 teaspoon Apple Cider Vinegar
Method
- In a large skillet over medium heat, add olive oil and pancetta. Cook 1-2 minutes or until fat is rendered from the pork.
- Turn the heat up to medium-high and add diced onion, minced garlic, chopped sage, sea salt and black pepper. Saute 5-6 minutes or until the onions are soft, translucent and beginning to turn golden brown.
- Add in chicken stock and tomato paste. Stir thoroughly to combine.
- Reduce heat to medium and add in cannellini beans. Stir to combine. With a potato masher, mash 1/4 of the bean mixture into a paste. Make sure not to mash all of the beans; it's important to leave most whole for best appearance and texture. Let cook 4-5 minutes to thicken and warm through.
- Add in apple cider vinegar. Stir to combine. Let cook 1-2 minutes more. Taste dish and add more salt and/or pepper if necessary. Serve immediately.
