Beans With Pancetta and Caramelized Onions

Place settingFrancois Dischinger
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Serves 8| Hands-On Time: 10m | Total Time: 50m

Directions

  1. In a large saucepan, combine oil and pancetta and cook over low heat until crisp and golden brown, about 4 to 6 minutes. Drain pancetta on a paper towel and reserve. 
  2. In the same pan, cook onions over medium heat until golden brown, about 6 to 8 minutes. Tilt pan to remove excess fat; add beans, bay leaf, and 2 1/2 cups of water. Bring to a boil, reduce heat, and simmer until beans are tender, about 50 to 60 minutes.
  3. Add pancetta and season to taste with salt and freshly ground pepper. Serve warm or at room temperature.
By Rori Spinelli-Trovato and Kay Chun,  September 2000

Nutritional Information

  • Per Serving
  • Calories 131
  • Calcium  97mg
  • Carbohydrate  16g
  • Cholesterol  10mg
  • Fat  5g
  • Fiber  4g
  • Iron  1mg
  • Protein  6mg
  • Sat Fat  1g
  • Sodium  220mg
What does this mean? See Nutrition 101.

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Quick Tip

Kitchen timer
Soaking the beans for a few hours before cooking is not necessary but will cut the cooking time.

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