White Bean Ragout with Pancetta

During the week that Joe was gone, I thought I was doing pretty well. I stocked up at the farmers market and my bike basket was full to the gills with sprouting green leaves and fresh fruit.

I ran home and made this summer shaved salad to start. It was bright and hit the spot on that warm day. Then I realized I still have more vegetables, and more vegetables. My gut was yearning for some meat, some protein, some fat.

I knew at this moment I could never be a like long vegan. And I’m OK with that.

Of course, I had to get back on the bandwagon (or is it off) slowly and twisted up a concoction I saw in Bon Appetit. For some reason I fell in love with the photo and flavors. Softened white beans simmering in a condensed tomato mixture; topped with salty pancetta and an incredibly healthy shaving of fresh parmigiana-this was going to be my transmission meal.

 

Method:

1) In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.

2) Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.

3) In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.

4) Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.

5) Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.

6) Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.

7) When beans are done, top garlic crostini with bean mixture and drizzle with olive oil and a shaving of Parmesan.

 

White Bean Ragout with Pancetta

Recipe inspired from Bon Appetit

Ingredients

  • 1 onion chopped
  • 1 red bell pepper, chopped (I used leftover baby bell peppers)
  • 1-2 garlic cloves, chopped + 1 extra cut in half
  • 2 teaspoons tomato paste
  • 8 ounces pancetta
  • Several thick slices grilled or toasted ciabatta
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
  • 1-2 cups chicken or vegetable broth
  • 1 cup cherry tomatoes, halved
  • Freshly grated Parmesan
  • Flat-leaf parsley, chopped
  • Olive oil for drizzling
  • Salt and pepper, to taste

Instructions

  1. In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.
  2. Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.
  3. In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.
  4. Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.
  5. Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.
  6. Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.
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Enjoy!

Comments

  1. says

    Sam this is gorgeous. I am a meat gal but I always like the idea of being vegan or vegetarian. I love beans. Some days they love me back, some days not so much.

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