Marry Me White Beans
White beans simmered in a lusciously creamy Tuscan sauce with sun-dried tomatoes, pancetta, roasted red peppers, aromatics, herbs and spices,, cream, and parmesan cheese. Ready in 20 minutes.
Ingredients
- 1 tablespoon oil from the jar of sundried tomatoes
- 4 ounces pancetta , chopped or cubed
- 1 large shallot , chopped
- 1/3 cup sundried tomatoes packed in oil , chopped
- 1/3 cup roasted red peppers , chopped
- 4 cloves garlic , minced
- 1 teaspoon dried Italian herb seasoning blend
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon red pepper flakes , optional
- 15 ounces canned small white beans , such as cannellini or great northern beans
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup chopped fresh spinach leaves
- 2 tablespoons basil leaves , chopped
- 2 tablespoons flat-leaf parsley , chopped
- Salt
Instructions
- Heat the oil in a large skillet on medium until the surface of the oil shimmers. Add the pancetta and cook until the pieces have rendered their fat, about 5 minutes.
- Stir in the shallot, sundried tomatoes, and roasted red peppers and saute until the shallots have softened, 3 to 5 minutes.
- Add the garlic, Italian herb blend, smoked paprika, and tomato paste to the pan and mix well with the vegetables. Let the mixture cook for a minute or two.
- Pour in the chicken broth and the red pepper flakes and stir until well mixed. Adjust heat upward as necessary to bring the contents up to a light simmer. Let the sauce cook for 2 to 3 minutes.
- Reduce heat to medium-low.
- Stir in the white beans, and let heat through for several minutes. Pour in the dairy, mixing well, followed by the cheese.
- To finish, stir in the the spinach and fresh herbs. Taste, and add salt by the pinch, if necessary.