5.0 from 6 votes
Tuscan Beans with Pancetta & Cavolo Nero
Unapologetically simple, humble and magnificently tasty, Tuscan Beans flavoured with salty pancetta and cavolo nero cabbage is one of my all time favourite dishes. A rich, hearty and healthy combo of everything I love about Italian food.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs
Servings: 4
Calories: 349 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
- 2 tbsp olive oil
- ½ cup pancetta (or guanciale, salt pork, lardons or bacon)
- ½ onion (diced)
- 1 celery stick (diced)
- 2 garlic cloves (chopped)
- 1 bunch sage (2-3 stems)
- 1 cup cannellini beans (dried)
- 7 cups water
- 1 cup Pecorino cheese
- 1 bunch cavolo nero cabbage
- salt & pepper
- extra-virgin olive oil (for garnish - optional)
Instructions
- Heat the oil in a large sauté pan until just hot. Add the pancetta and fry for 1-2 minutes.
- Add the onion, celery, garlic and sage leaves. Stir fry for 4-5 minutes until the onion is golden brown.
- Add the cannellini beans and stir briefly before adding the water. Season well with salt & pepper.
- Bring the water to a boil and then reduce the heat to low so that the beans are barely simmering. Partially cover and cook for 1 1/2 hours, or until the beans are soft. Fish out the sage stems and discard.
- Take each stem of cavolo nero and strip off the leaves. Discard the stems. Roughly chop the leaves and add them to the beans. Cook for 5-10 minutes until wilted and cooked through.
- Remove from the heat and stir in the pecorino cheese. Check for seasoning then serve.
- Serve with a generous drizzle of best quality Tuscan extra-virgin olive oil.
Cup of Yum
Notes
- Substitutions
- Substitutions
- Storage
- Storage
- Cavolo nero - you can also use kale, chard/silverbeet, collard greens or spinach.
- Beans - You can use dried navy beans/pea beans and great northern beans or one of the Italian varieties I mention in the main body of the recipe.
- Pancetta - Pancetta is simply Italian bacon, so any kind of bacon will work well. If you want to go super authentic, hunt out some guanciale (pork cheek). You can also use lardons or just regular smoked bacon.
- Fridge - These beans willl stay good in the fridge for a week (be sure to keep them in airtight containers)
- Freezer - Keep in airtight containers in single portions for 3+ months. I'll often add a little water to the top and cook from frozen in the microwave until piping hot. I'll also sometimes leave it to completely defrost and then reheat in a pan until hot, adding a little water if it's too thick.
Nutrition Information
Calories
349kcal
(17%)
Carbohydrates
13g
(4%)
Protein
17g
(34%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.04g
Cholesterol
46mg
(15%)
Sodium
650mg
(27%)
Potassium
355mg
(10%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
6863IU
(137%)
Vitamin C
65mg
(72%)
Calcium
501mg
(50%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 650mg | 27% |
| Potassium | 355mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 6863IU | 137% |
| Vitamin C | 65mg | 72% |
| Calcium | 501mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.