Tuscan Stovetop Baked Beans

Ingredients

• 8 servings bottled balsamic glaze for drizzling
• 60 ounce cannellini beans drained and rinsed canned
• 15 ounce canned tomatoes crushed canned
• 1 large carrots diced
• 1 stalk celery diced
• 0.8 cup cooking wine dry white
• 4 cloves garlic minced
• 1 teaspoon penzey's southwest seasoning dried italian
• 8 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest grated
• 2 cups chicken broth low-sodium
• 1 medium onion diced
• 0.5 pound pancetta diced thick-cut
• 0.5 cup parmesan cheese shaved
• 0.5 teaspoon pepper flakes red

Equipment

• frying pan
• pot
• wooden spoon
• slotted spoon
• dutch oven

Directions

1. Heat a large Dutch oven over medium heat.
2. Add the pancetta and cook, stirring, until crisp, about 15 minutes.
3. Remove with a slotted spoon.
4. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
5. Add the garlic and cook 30 more seconds.
6. Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes.
7. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
8. Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt.
9. Drizzle with balsamic glaze.
10. Photograph by Paul Sirisalee