Pancetta Baked Cannellini Beans

Posted on March 28, 2011

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Pancetta Baked Cannellini Beans

We have leftover cannellini beans so we’re going to try and turn these into baked beans with the pancetta we cured a while back.  Navy beans and salt pork are more typical, I think?  But: go, go leftovers!

Cannellini

  • 8 oz. dried cannellini beans, soaked overnight.
  • approx 1 inch thick slice pancetta (you could dice this up too)
  • 1 teaspoon dried mustard, dissolved in 1 teaspoon warm water
  • 1/3 cup molasses
  • 2 tablespoons rum
  • Salt and freshly ground black pepper

Prep cannellini beans by bringing soaked beans to a boil and simmering for about one hour.

While the beans are cooking (if you don’t already have leftovers like we did…):  Preheat oven to 250 F and mix dissolved mustard, molasses, rum, salt and pepper into a thick sauce.

Drain beans and add to a bean pot (a dutch oven would probably be fine too.  Add beans, pancetta, and molasses-rum-mustard sauce in the beanpot.  Stir to mix thoroughly.  Add water so that the beans are moist, but not so much that they are submerged/floating.  Cover with beanpot lid and Toss it all the oven.  Check occasionally to make sure the beans aren’t dry.

Bake till soft.  Probably 4-5 hours.  At this point, you can take the lid of the beanpot off and let bake till the sauce thickens.

UPDATE: So, um, the beans stayed pretty firm.  In the past, we’ve often done the boil stage following the Italian tradition with a smashed tomato and a part of a potato in the water, and they’ve gone very soft.  The result was very full flavored and tasty, anyway!  We ate them with traditional pork hotdogs and sauerkraut, both local products – natch!

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Posted in: kitchen