Italian Tuscan Beans with Lardo di Colonnata
A traditional Italian bean dish featuring cannellini and borlotti beans, enhanced with aromatic herbs and the unique flavor of lardo di colonnata.
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- •Carrotsroughly chopped
- •Celeryroughly chopped
- •Onioncoarsely minced
- •Cannellini beanshalf of the bean mix
- •Borlotti beanshalf of the bean mix
- •Lardo di Colonnatajulienned and diced
- •Rosemaryfresh
- •Sagefresh
- •Thymefresh
- •White winefor deglazing
- •Crushed peeled tomatoes
- •Black pepper(optional)to taste
- •Salt(optional)to taste
- 1
Prepare the carrots, celery, and onion by roughly chopping the carrots and celery and coarsely mincing the onion.
5 min
- 2
Dice the lardo di colonnata and add to a pan to melt, creating a base for the sauté.
5 min
- 3
Add the onion to the pan and cook until translucent.
5 min
- 4
Add rosemary, sage, and thyme to the pan and cook until fragrant.
2 min
- 5
Deglaze the pan with white wine.
1 min
- 6
Transfer the sauté base to a Dutch oven and add the beans and crushed tomatoes.
5 min
- 7
Cook with the lid on for 30 minutes, then remove the lid and cook for another hour, stirring occasionally.
1h 30m
- 8
Remove the carrots, celery, and herbs before serving. Season with salt and pepper to taste.
5 min
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