Mario Batali's Braised White Beans

By clawson

Ingredients

• 3 cups Dried White Beans
• Extra Virgin Olive Oil
• 8 ounces Pancetta (cubed)
• 1 Onion (chopped)
• 3 Carrots (peeled and chopped)
• 3 ribs Celery (chopped)
• 3 Garlic cloves
• 2 sprigs Rosemary (leaves only)
• Turkey Stock (to cover)
• 1/2 cups Panko Breadcrumbs

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients
3 cups Dried White Beans
2 sprigs Rosemary (leaves only)
3 Garlic cloves

instructions
Two days before, place beans and rosemary and garlic cloves in a large bowl and cover with two inches of water. Soak overnight.

step 2

ingredients

instructions
Drain the next day, and cover with more water. Soak another night.

step 3

ingredients
Extra Virgin Olive Oil
8 ounces Pancetta (cubed)
1 Onion (chopped)
3 Carrots (peeled and chopped)
3 ribs Celery (chopped)
Turkey Stock (to cover)

instructions
Drain beans and set aside. In a dutch oven over medium heat, add a tablespoon of olive oil and add the pancetta. Render the fat from the pancetta and cook until it crisps. Add the onion, carrots, and celery, and season with a generous pinch of salt, cooking until crisp and brown in places. Add the rosemary, beans, and garlic clove. Add turkey stock to come just under the top of the beans. Cover and cook for 30 minutes.

step 4

ingredients
1/2 cups Panko Breadcrumbs

instructions
Meanwhile, in a nonstick pan, add a tablespoon of olive oil and add the bread crumbs, cooking until crisp. Season with salt and freshly ground pepper.

Helpful Tips:
1. Render the fat out of the pancetta, but leave it in the pot so the beans soak up the fat.
2. Throw the garlic in whole, and then pull out the cloves when it’s done cooking.
3. Since the beans are braising, don’t cover the beans in stock. Rather, the beans should sit on top of the stock.