Ingredients:
1/2 cup diced pancetta or 4 slices bacon, coarsely chopped
1 teaspoon olive oil (optional)
1/2 cup chopped yellow onions
2 garlic cloves, minced
2 (15 ounce) cans cannellini beans, rinsed and drained
1 (15 ounce) cans chopped tomatoes with juice
1 teaspoon dried sage
1/4 teaspoon salt, to taste
pepper
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
2 tablespoons chopped fresh parsley
fresh grated parmesan cheese
Directions:
In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won’t need any oil added).
Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
Bake, uncovered, in a 350F oven for 35 minutes or until bubbly.
Mix in the vinegar.
Adjust seasoning to taste.
Sprinkle with parsley and parmesan.
Serve.
Servings: 4
Time preparation: 40 min.
Time total: 80 min.