Italian Baked Beans

Italian Baked Beans

Today I would like to share the “Italian Baked Beans” recipe I mentioned in my “Nautical July 4th Table Vignette” post. It’s a very easy and tasty recipe that you and your family will love. The Italian twist to the recipe is the use of pancetta and cannellini beans. Dark beer is also an ingredient, but does not need to be an Italian beer. I don’t think any Italian beers are dark. Only my Italian husband is…lol.
Italian Baked Beans

Here are the ingredients you will need for this yummy recipe.
Italian Baked Beans

Italian Baked Beans

Italian Baked Beans

I started cooking the pancetta in a heavy large oven-safe pot until crisp and then added the onions and garlic until they were translucent.
Italian Baked Beans

The rest of the ingredients were added to the mixture and it’s now ready to be baked in the oven. It looks done, but the baking time allows the ingredients to set and thicken.
Italian Baked Beans

It’s now finished and oh so delizioso in my red bean pot. Ironically, the pot was made in Italy! Mangiamo!
Italian Baked Beans

Italian Baked Beans

Italian Baked Beans

Italian Baked Beans:

6 ounces of sliced pancetta, chopped
1 large or 2 small onions, chopped
4 garlic cloves, minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tablespoons of original molasses
6 teaspoons dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 (15-ounce) cans cannellini beans, drained

Preheat oven to 400 degrees F.

Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes.  Add the onions and garlic and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, dark brown sugar, vinegar, molasses, mustard, salt and pepper.  Stir in the beans. Bring to a simmer and transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.


I hope you enjoyed my “Italian Baked Beans” post!
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