Village Tavern Tuscan White Beans

TUSCAN WHITE BEANS

Serves 4

INGREDIENTS

1 Cup                          Grape Tomatoes

3 Each                                    Garlic Cloves

1 Tablespoon                       Extra Virgin Olive Oil

1 each                         Rosemary Sprig

¼ teaspoon                Kosher Salt

¼ teaspoon                Black Pepper, coarse grind

1 – 15 oz. can             Cannalini Beans, rinsed and drained (about 2 cups)

1 Cup                          Chicken Stock

¼  teaspoon               Rosemary, fresh, chopped

2 Tablespoons          Extra Virgin Olive Oil

3 Tablespoons          Pancetta, cooked

2 teaspoons               Garlic, minced

1 Batch                       Tuscan White Beans Prepped

1 teaspoon                 Parsley, fresh, chopped

                                    Kosher Salt and Black Pepper to taste

PROCEDURE

1. 1.    Pre-heat the oven to 350 F.
2. 2.    In a mixing bowl, place the grape tomatoes, garlic and rosemary sprig. Drizzle with the olive oil, season with kosher salt and black pepper. Toss to coat.
3. 3.    Place on a small baking pan.
4. 4.    Roast for 20 minutes (tomatoes are shriveled and burst in places).
5. 5.    In a sauce pot, combine beans, chicken broth and rosemary over medium heat and bring to a low boil. Simmer for 5 minutes to bring out the flavor of rosemary.
6. 6.    Gently stir in the roasted tomatoes and simmer for 2 minutes.
7. 7.    Remove from heat.
8. 8.    In another sauce pot with oil, over medium heat,  add the pancetta and garlic and toast until golden.
9. 9.    Add the Tuscan White Beans and sauté for another 2 minutes, stirring frequently, until it is completely hot.

10.  Season with salt and black pepper mix if needed.

11.  Garnish with fresh parsley before serving.