Cannellini beans with pancetta is a simple white bean ragout made with white beans, pancetta, garlic, tomatoes, and shallots that come together for a delicious meal that you will be happy with anytime. The simple cannellini beans recipe will be a favorite once you try it.
Around our house, we are trying to eat a little less meat and more veggies and beans. My favorite bean is probably the cannellini bean, an Italian white bean that is creamy in texture and has great flavor.
I add these beans to so many dishes, even my easy pesto pasta!
I like to rotate what beans we eat each week to keep it interesting and this cannellini beans (white beans) dinner is at the top of my list of favorites.
What You Will Need
- Canned cannellini beans: Any brand will do.
- Pancetta (or bacon): This is Italian bacon.
- Chicken stock: You can also use broth if you prefer.
- Garlic: Fresh garlic is best.
- Tomato: Fresh is perfect.
- Salt and pepper: I like using kosher salt.
- Red pepper flakes: It adds depth of flavor but no heat.
- Good baguette or boule bread: This is for the crostini that you dip into the ragout.
As I mentioned above, this white bean ragout is a really great quick weeknight meal. It is ready in under 30 minutes from start to finish. You are really going to want to add this to your dinner rotation.
How to make white bean ragout
- Saute: Cook your pancetta until crispy then saute the shallots and garlic.
- Add canned beans and stock: Now add your rinsed and drained cannellini beans and spice, and your chicken stock.
- Simmer: Simmer on a low gentle heat for 10 minutes.
- Make crostini: It will only take you about 5 minutes to make the garlic crostini which I like to do while the beans are simmering.
- Serve.
It really is so easy!
If you have skeptics in your group who think beans cannot be a meal like I do, once they try this, they will be convinced that beans can be amazing.
Storing
This will make great leftovers as well so if there is any left after your meal, just store it in an air-tight container in the fridge. You can reheat it in the microwave on medium-high heat for about 2 minutes when you are ready.
How to serve
The garlic crostini is very important in this dish because it adds that crunch factor that you need with these creamy beans. We like to dip our crostini into our bowls and scoop up a little of the beans and pancetta onto our crostini.
If you are looking for ideas on things that go well with this ragout, here are some ideas:
More recipes with beans that you may like:
- Texas Borracho Beans
- Cuban Style Black Beans Recipe
- Refried Bean Tostadas
- Collard Greens with Pinto Beans
- Pinto Bean Salad
White Bean Ragout
Ingredients
Pancetta and beans
- 2 15 ounce cans of cannellini beans drained and rinsed
- 4 ounces pancetta (or bacon) cubed
- 1 small shallot
- 1 small tomato quartered
- ¾ cup chicken stock
- 2 cloves of garlic minced
- 1 pinch of red pepper flakes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Crostini
- 1 boule bread cut into ½ thick slices
- 2 tablespoon olive oil
- 1 clove of garlic (left whole with outer skin removed)
- 1 teaspoon kosher salt
Instructions
Beans and Pancetta
- In a medium pan over medium heat, add 1 tablespoon olive oil
- Once the oil is heated (after a couple minutes) add your red pepper flakes, shallots and pancetta and cook until the pancetta is cooked through and crispy.
- Now add your garlic and cook for another minute.
- Add your rinsed cannellini beans, your diced tomato, salt and chicken stock and reduce heat to low and simmer for 10 minutes. Proceed to making the crostini while it is simmering.
Crostini
- Pre-heat your broiler to high.
- On a large sheet pan, add your sliced boule bread (or baguette slices).
- Brush each slice with some olive oil on one side only.
- Place under the broiler for a couple minutes or until the bread begins to brown.
- Take the pan out of the oven and carefully flip your bread over and place back under the broiler for another minutes or two until the other side begins to brown.
- Remove from the oven
- Flip your crostini back over with the olive oil side face up and take your whole clove of garlic and rub it on top of the bread. Just rub the garlic back and forth on each slice until it release its scent.
- Continue to do this to all the bread.
- Take your salt and place it in your hand.
- From your hand, gently and evenly sprinkle the salt over all of the crostini.
How to serve
- Ladle some beans and just a little broth into individual bowls.
- Serve with the garlic crostini on the side for dipping into the bowls.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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