Cesares Cannellini Beans Recipes

Steps:

• Rinse beans thoroughly and transfer to a large stockpot. Add enough cold water to cover by at least 2 inches. Let stand 6 to 12 hours (refrigerate if air is too warm).
• Drain beans and return to stockpot with 16 cups water. Place sage, rosemary, and garlic in a 6-inch piece of cheesecloth; tie with kitchen twine to enclose and add to pot along with carrot, celery, and onion. Bring water to a low simmer over medium-low heat and cook for 30 minutes. Season with salt and continue cooking until tender, 15 minutes to 1 1/2 hours more.
• Remove cheesecloth packet and vegetables, and drain.

Steps:

• Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
• Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
• Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.