July 5, 2013
updated
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This 4th of July, I planned on firing up the barbecue, grilling some skewers, corn, and eating my Italian baked beans. Instead, I stopped at the Italian baked beans, since I had two sick kids who didn’t want to move from the couch.
I don’t know how big families do it. I mean… once one kid gets sick… whatever it is; it seems to spread faster than a California wildfire. It began five days ago with Baby G, who was home for 3 days sick with a virus. And then, just when I thought we all escaped the bug… “it” hit the big ones.
It’s hard enough to work during the summer, now add a book deadline and a funky virus that is going around my house… this isn’t good news. On top of that, I haven’t been able to go to the gym in what seems like forever, so I am feeling a bit physically cranky, achy and desperate to get out.
Ok, enough ranting about my stress. I love beans. My mother in law makes delicious baked beans. I once asked her about them and this pretty much sums up our conversation:
Me: These beans are delicious. What’s in them?
MIL: Well…you cook some chopped bacon in the pan and use the bacon fat to brown an onion. Then I add the canned baked beans.
Me: on. That’s it? — yeah, that was it.
So you know I didn’t like that answer (even if I love her beans). You see, I buy my beans in bulk and I need to find recipes to use them! I’ve made this recipe with both canned and bulk beans. The recipe comes out fantastic both ways. Make sure you add more grated parmesan on top. Next time, I’ll make sure it looks more appealing than on this picture.
I’m off to take care of the sicklings… while you print this recipe or pin it for later. Make sure to come back and let me know how you liked them!
Tuscan Baked Beans
Ingredients
- ½ pound bacon, diced
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 large carrots, diced
- 1 teaspoon oregano
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- freshly ground pepper
- 4 cloves of garlic, minced
- ¾ cup white wine
- 4 15 oz cans great northern beans, drained and rinsed or ,
- 1 lb bulk northern beans/navy beans, about 2 ¼ cups*
- 1 15 oz can crushed tomatoes
- 2 cups chicken stock, or low sodium chicken broth
- 1 teaspoon grated lemon zest
- 1 Tablespoon lemon juice
- 1 cup shaved or grated parmesan cheese
Instructions
- *If using bulk/dry beans: measure your beans, rinse and soak overnight. When ready to cook, rinse and add 4-6 cups of water to this recipe. I start with 4-5 cups and then add if needed.
- Heat a large pot (I use my 7qt cast iron pot) over medium heat. Add chopped bacon and cook, stirring until crispy, for about 15 minutes. Remove bacon with a slotted spoon, leaving the “bacon grease” in the pot.
- Add the onion, celery and carrot to the drippings in the pot; add seasonings and cook, stirring occasionally, until the veggies are soft, for about 10minutes. Add the garlic and cook for another 30 seconds, being careful not to burn the garlic.
- Deglaze the pan with the white wine -fancy for: add the white wine and using a flat wooden spoon scrape the bottom of pot as the wine is boiling. Simmer until reduced by half and it thickens, about 4-5 minutes.
- Add beans (additional water if using bulk beans), tomatoes, and stock. Simmer until beans are soft, about 20 minutes (if using bulk beans 1.5hours-2hours).
- Once beans are soft, stir in lemon zest and juice. Taste beans and adjust seasoning (salt and pepper) if necessary.
- Remove from heat and stir in the crispy bacon. Right before serving top with parmesan and cover.
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