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Calabrian White Beans with Pork
Brighten all the senses with this opulent Southern Italian-inspired dish of Bush’s Best® Great Northern Beans, pancetta, rosemary, and red chiles.
- Prep Time
10 Mins
- Cook Time
35 Mins
- Serves
25
INGREDIENTS
- 1, #10 can Bush’s Best® Great Northern White Beans, drained and rinsed
- 2 Tbsp Extra virgin olive oil
- 6 oz Pancetta, thinly sliced and then diced
- 4 each Fresh garlic, thinly sliced
- 1 each Yellow onion, medium dice
- 2 each Fresh red chiles, small dice
- 2 tsp Fresh rosemary, roughly chopped
- 1 Tbsp Fresh thyme, picked
- Kosher salt and black pepper (To taste)
- 8 fl oz Dry white wine
- 3 each Roma tomatoes, seeded and medium dice
- 16 fl oz Chicken stock
- 2 lbs Lard
- Bundle of Fresh rosemary
- Fresh red chiles, thinly sliced (For garnish)
INGREDIENTS
- 1, #10 can Bush’s Best® Great Northern White Beans, drained and rinsed
- 2 Tbsp Extra virgin olive oil
- 6 oz Pancetta, thinly sliced and then diced
- 4 each Fresh garlic, thinly sliced
- 1 each Yellow onion, medium dice
- 2 each Fresh red chiles, small dice
- 2 tsp Fresh rosemary, roughly chopped
- 1 Tbsp Fresh thyme, picked
- Kosher salt and black pepper (To taste)
- 8 fl oz Dry white wine
- 3 each Roma tomatoes, seeded and medium dice
- 16 fl oz Chicken stock
- 2 lbs Lard
- Bundle of Fresh rosemary
- Fresh red chiles, thinly sliced (For garnish)
DIRECTIONS
- Heat olive oil in a large straight side sauté pan over medium heat. Add diced pancetta and cook until crisp. Add garlic, onion and red chiles and sauté until soft. Add herbs and season with salt and pepper.
- Deglaze pan with white wine and then add tomatoes and chicken stock. Add rinsed beans and simmer uncovered for 30 minutes, stirring often.
- Pork fried rosemary: while beans are simmering bring the lard up to 350°F in a medium saucepan. Fry sprigs of rosemary for 10 seconds or until crisp. Drain on paper towels.
- After 30 minutes, serve ½ cup portions with crisp rosemary leaves.
