Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 4 ounces pancetta, diced
  • 3 sprigs fresh rosemary, leaves removed
  • 2 cloves garlic, peeled and thickly sliced
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • Squeeze of lemon juice
  • Kosher salt and freshly ground black pepper
  • Baguette, sliced

Directions

Watch how to make this recipe.

Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat. 

Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture. 

Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

Refried Beans

Recipe courtesy of Ellie Krieger

Really Simple Bean Burgers

Recipe courtesy of Pam Anderson

Black Bean Soup

Recipe courtesy of Food Network

On TV

So Much Pretty Food Here