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Ingredients Jump to Instructions ↓

  1. 6 ounces thinly sliced pancetta, chopped

  2. 2 onions, chopped

  3. 4 garlic cloves, minced

  4. 1 cup dark beer

  5. 1 cup tomato sauce

  6. 1/3 cup dark brown sugar

  7. 1/4 cup balsamic vinegar

  8. 3 tablespoons mild-flavored molasses

  9. 6 teaspoons Dijon mustard

  10. 3/4 teaspoon salt

  11. 1/2 teaspoon freshly ground black pepper

  12. 4 (15-ounce) cans cannellini beans, drained

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. 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.

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