Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Baked beans (or baked beans) aren't a traditional Italian dish, but Giada De Laurentiis loves to prepare them, subtly infusing them with the flavors of her native Italy. Instead of regular bacon, she uses pancetta, and instead of navy beans, she uses Tuscan cannellini. This recipe also includes more garlic and tomato sauce. It's incredibly flavorful!

Ingredients:

• 170 g thin slices of pancetta, cut into pieces
• 2 onions, finely chopped
• 4 cloves garlic, crushed
• 1 cup dark beer
• 1 cup tomato sauce
• 1/3 cup dark brown sugar
• 1/4 cup balsamic vinegar
• 3 tablespoons mild molasses
• 6 tsp Dijon mustard
• 3/4 tsp salt
• 0.5 tsp freshly ground black pepper
• 4 x 14 oz cans cannellini beans, drained

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cannellini beans, molasses, balsamic vinegar, dark beer, tomato sauce, pancetta, bacon

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• In a large oven-safe saucepan, cook the pancetta over medium heat until crisp, about 8 minutes. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Combine the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper.
Step 3
• Add the beans. Bring to a boil. Transfer to the oven and bake, uncovered, stirring occasionally, until the liquid begins to bubble and thicken slightly, about 45 minutes.

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