Tuscan Cannellini Beans Recipe

Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned about 3 minutes.

Remove pancetta but leave grease in the pot. Add onion carrots and celery. Saute until fragrant about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half 6 to 8 minutes.

Add in cannellini beans chicken stock Parmesan cheese cream rosemary oregano red pepper flakes bay leaf salt and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook stirring every so often to avoid burning until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency 45 minutes to 1 hour.