White Bean Ragout with Pancetta

White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.

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.

How to Make White Bean Ragout

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

Samantha Ferraro

LittleFerraroKitchen.com

White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Lunch, Main

Cuisine Italian

Servings 4 servings

Calories 270 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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 ouce 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

 

• In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.
• 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.
• 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.
• Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.
• 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.
• Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.

Notes

Recipe inspired from Bon Appetit

Nutrition

Calories: 270kcalCarbohydrates: 8gProtein: 9gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 37mgSodium: 406mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1181IUVitamin C: 49mgCalcium: 18mgIron: 1mg

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Enjoy!