Pancetta Baked Cannellini Beans

Posted on March 28, 2011


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!


  • 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!

Posted in: kitchen