Italian-Inspired Cannellini Cassoulet
Cannellini beans simmered with pancetta, sage, and a touch of tomato base.
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Ingredients
- 30 ounces Cannellini beans (canned, rinsed and drained)
- 4 ounces Pancetta (diced)
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh sage leaves (chopped)
- 2 tablespoons Tomato paste
- 1 1/2 cups Chicken or vegetable broth
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese (grated)
- 1 to taste Salt and black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat and sauté the pancetta until it becomes crispy and golden.
- 3
Add the chopped onion to the skillet and cook for 5 minutes until translucent, then stir in the minced garlic and fresh sage for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to deepen the flavor.
- 5
Add the drained cannellini beans and the broth, stirring gently to combine and scraping any browned bits from the bottom of the pan.
- 6
Bring the mixture to a light simmer, then season with salt and pepper to taste.
- 7
In a small bowl, mix the breadcrumbs and Parmesan cheese, then sprinkle the mixture evenly over the top of the beans.
- 8
Transfer the skillet to the oven and bake for 20-25 minutes until the liquid has thickened and the breadcrumb topping is golden brown.
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