Weight & Wellness

White Beans with Pancetta


This recipe is just another flourish or riff, if you will, on the basic bean recipe.  If you want the final dish to be dryish, let some of the liquid evaporate.  If you like it soupier, just add more broth or water.




2 C. navy or cannellini beans

1 thick slice pancetta

1 small onion, chopped

2 cloves (or more) garlic, chopped

3 large fresh bay leaves (the organic Jacob's Farm brand from Whole Foods is my favorite)

1/3 - 1/2 C white vermouth

butter (Kerrygold from Trader Joe's) and extra virgin olive oil

water or broth

1 can organic diced tomatoes or 2 large fresh tomatoes

s & p to taste


Chop pancetta into very small dice - this is easier if you freeze the pancetta for a bit.

Place pancetta into 12" frying pan.  Heat. When some of the fat has rendered and the pancetta is a bit browned in spots, add a pat or two of the butter, stir, then add a respectable splash of the olive oil and stir in the onions.  

Let the onions brown a bit, then add the garlic, cook til nice and fragrant.

Stir in the beans, then deglaze the pan with the vermouth, scraping up any brown bits.  

Add about 4 cups of water or broth, bring to a boil, then simmer about 1 hour, adding more water or broth, if beans seem too dry.

After 1 hour, add the canned or fresh tomato and let mixture simmer, happily, until the beans are tender.