Cannellini Beans with Tomatoes and Guanciale (or Pancetta)

By Maverick19

Use dry cannellini beans and soak them overnight

Ingredients

• 2 cups dried cannellini beans (3/4 lb), soaked overnight and drained
• 1 small onion, halved, plus
• 1 large onion, finely chopped
• kosher salt
• 1 Tbsp extra virgin olive oil
• 1/2 lb guanciale or pancetta, finely chopped
• 3 garlic cloves, thinly sliced
• 3 dried hot red chiles
• 1 tsp rosemary, finely chopped
• 1 tsp sage, finely chopped
• one 28 oz can peeled whole italian tomatoes in puree, crushed by hand
• 1 tsp marjoram, finely chopped
• fresh ground pepper

Preparation

Step 1

1. In a saucepan, cover the beans and halved onion with water and bring to a boil. Simmer per moderate heat until tender, about 1 hour. Remove from the what, add a generous pinch of salt and let stand for 10 minutes. Drain the beans and spread them on a baking sheet to cool slightly, discard the onion.

2. Meanwhile, in a large skillet, heat the oil. add the guanciale/pancetta and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes. Add the chopped onion, garlic and chiles and cook per moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Stir in the rosemary and sage and cook until fragrant, 1 minute. Add the tomatoes with their juices and bring just to a simmer.

3. Add the beans to the skillet and cook over moderate heat, stirring, until coated in a light sauce, about 7 minutes. Stir in the marjoram, season with salt and pepper and serve.