A delicious, quick and big on flavor cannellini beans recipe that makes the perfect weeknight meal.
Course: Main Course
Pancetta and beans
215 ounce cans of cannellini beans drained and rinsed
4 ouncespancetta (or bacon) cubed
1small tomato quartered
3/4 cupchicken stock
2cloves of garlic minced
1pinch of red pepper flakes
1boule bread cut into 1/2 thick slices
1clove of garlic (left whole with outer skin removed)
Beans and Pancetta
In a medium pan over medium heat, add 1 tbsp 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.
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.