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Thursday, February 2, 2017

White Bean Salad with Tomatoes and Crispy Pancetta

Prep Time: 15 minutes 
Cook Time: 45 minutes 

4 cups canned or dried/cooked white kidney (cannellini) beans, rinsed well [908 g]
¼ cup + 2 Tbsp extra virgin olive oil
1/4 cup uncooked pancetta, sliced and chopped
1/2 cup yellow onion, 1/4" diced
2 tsp rosemary, finely chopped
3 Tbsp red wine vinegar
1/4 cup tomatoes, diced [50 g]
1/2 tsp salt
pinch ground black pepper
3 Tbsp Parmesan cheese, grated
1 Tbsp fresh basil, chopped

NOTE: If using dry beans, allow to soak according to package directions. Then boil in salted water for about 10 minutes (add 1 tbsp salt to 1 gallon of water). Drain beans and cool in refrigerator.
HEAT olive oil in a sauté pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and sauté until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.
MIX red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and ¼ cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool.
COMBINE beans with pancetta mixture and serve at room temperature.
Note: Try freshly grated Parmesan cheese and a drizzle of olive oil on top.

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