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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 1 cup dried cannellini beans
- Scrap of pancetta or prosciutto
- 1/4 cup olive oil
- 1 onion, peeled, cut in half
- 1 large carrot, quartered
- 2 celery ribs, halved
- Bay leaves
- Fresh thyme sprig
- Chicken stock
- Salt and freshly ground pepper
Method
- Soak the beans overnight in plenty of cold water. Drain.
- Combine the pancetta or prosciutto and the olive oil in a large, heavy casserole. Cook over medium heat until the pork flavor is released. Add the onion (cut side down), carrot and celery. Cook over medium-high heat until the onion and carrots are caramelized, about 15 minutes.
- Add the beans, a few bay leaves and thyme to the pot and stir until they are completely coated with the olive oil and vegetable juices. Add chicken stock to cover by 1 or 2 inches. Bring to a simmer (do not boil); do not add salt. Cover and simmer until tender, about 1 hour. Remove and discard the bay leaves. Season to taste with salt and pepper.
- PER 1/2 CUP: 240 calories, 11 g protein, 28 g carbohydrate, 10 g fat (1 g saturated), 3 mg cholesterol, 107 mg sodium, 7 g fiber.
