Best Italian Style Baked Beans Recipes

Italian-Style Baked Beans image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

6 ounces thinly sliced pancetta, chopped
2 onions, chopped
4 garlic cloves, minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tablespoons mild-flavored molasses
6 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (15-ounce) cans cannellini beans, drained

Steps:

Preheat the oven to 400 degrees F.
Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.

Italian-Style Baked Beans image

Number Of Ingredients 8

500 grams Beans dried white kidney (cannellini)
3 tablespoons Olive oil
125 grams Pancetta
1 Large onion diced
1 Large garlic clove minced
3 tablespoons Finely chopped fresh sage
1/4 cup Finely chopped sun dried tomatoes
2 Hot or mild Italian sausage, cooked and sliced

Steps:

Cover the beans in a pot with enough water to cover at least 3 inches. Let sit over night.
Drain beans and cover again with water.
Bring to a boil. Reduce to a simmer and cook the beans for about 40 minutes. Reserve 2 cups of the cooking liquid. Drain the beans.
While the beans are cooking, heat the olive oil in a medium skillet over medium heat. Cook the pancetta until crispy.
Add the onion and garlic and cook until soft. Add in the sage and sun dried tomatoes and cook a further minute. Remove from heat.
Combine the partially cooked beans and the onion mixture together in an ovenproof dish with a lid. Add the reserved bean liquid.
Cover and place in a preheated 350 F. oven for about another 45 minutes to an hour or until the beans are tender and the liquid has been absorbed. Half way through this cooking time add the sausage. Note: If the beans are not cooked and the liquid has absorbed, add 1/2 cup water and cook a further 10-15 minutes or until tender.
Season with salt and pepper to taste and serve.