So sorry I’ve been MIA around here lately guys! We spent a super fun weekend in Houston hanging out with friends, going to the Houston Rodeo, then going to a Ryan Bingham concert downtown for one of the husband’s Christmas gifts. But I was rudely awoken Monday morning by a horrible stomach bug that I’m still getting over. I slept all day yesterday and am barely up and about today. I’m slowly getting back to normal though and really wanted to share this recipe with y’all today, I actually wish I had some of this in the house still as it sounds like something I could probably eat. That, and chocolate malts. Give me all the chocolate malts :)
You guys are probably aware of my love for Alexandra’s Kitchen’s recipes. I love absolutely everything she makes and her photography is gorgeous. Every time one of her recipes shows up in my inbox I immediately get hungry and ogle over the pictures for a good few minutes. Seriously, go follow her. This recipe is her Slow Cooker Gigante Beans with Pancetta, which I modified to a quicker sans-soaking and sans-slow cooker method because I couldn’t wait to make it.
Instead of the gigante beans, I used two cans of undrained butter beans and reduced the amount of chicken broth to 2 cups since there aren’t any beans to soak.
To infuse the flavors quicker, I sauteed the onion, pancetta, and spices in the dutch oven on medium heat for five minutes or so before adding the liquids.
Add the beans and the chicken stock, then squish and break the tomatoes by hand into the pot. Fun!
Once all is combined, I let it simmer on medium-low for about 30 minutes then served over fresh bakery bread slathered in butter.
I have the gigante beans from Alexandra’s recipe ordered and plan to make this her way in the slow cooker too but I just couldn’t wait to make it. So if you’re impatient like me, this quick and easy way should help you :)
- 4 oz. cubed pancetta (or bacon)
- 1 28oz. can San Marzano whole tomatoes, drained
- 2 cans butter or cannellini beans, undrained
- 2 cups vegetable, chicken stock, or water
- 1 bay leaf
- ½ t red pepper flakes
- 3 cloves garlic, smashed
- 1 onion, chopped or sliced thin
- couple of sprigs of fresh thyme
- parmesean wedge, for shaving at serving and the rind for cooking
- 2 T olive oil
- salt & pepper to taste
- In a dutch oven over medium heat, sautee onions and pancetta in olive oil along with the spices and garlic for about 5 minutes
- Add beans, parmesean rind, and stock, stir.
- Crush and break up tomatoes by hand into pot, stir.
- Add salt and pepper to taste
- Simmer on med-low heat for about 30 minutes.
- Serve over fresh bread with shaved parmesean.
Now back to napping on the couch and sipping on 7up, ugh :/