Description
Here is a delicious recipe that is also nutritious, easy, and ready in minutes. It hosts lovely velvety cannellini beans cooked in a rich tomato sauce flavored by carrot, onion and herbs, with morsels of tasty guanciale. Added Gaeta olives take the umami of this dish to the next level. It would be wonderful as an appetizer, side dish, or a nice lunch on its own with some good bread.
Ingredients
- 1 can (398 ml) cannellini beans
- 2 tbsp extra virgin olive oil
- a pinch of chili flakes
- 1 clove garlic, whole or minced
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 50 g guanciale or pancetta, cubed
- salt and pepper to taste
- 1 can (398 ml) San Marzano tomatoes
- 3-4 basil leaves
- a good pinch of dried oregano
- 50 g Gaeta or Kalamata olives, pitted
Instructions
- Wash and drain the beans.
- In a medium sauté pan drizzle in evo oil. Toss in chili flakes, garlic, onions, carrots and guanciale. Turn heat to a medium to high setting. Season with salt and pepper and stir. Cook that mixture for 2-3 minutes stirring frequently until guanciale has rendered and onions and carrots have softened a bit.
- Pour in the canned tomatoes and mash them with a fork. Add some water to the can of tomatoes, swirl it and pour into the pan. Add oregano and fresh basil and stir. Cover with a lid, turn heat to a low, and simmer for 10 minutes.
- Toss in the beans and olives, and give it a good stir. Cover again and cook for another 10 minutes on low. Uncover, taste for salt and adjust.
- Turn off heat and place in a serving dish. Garnish with slivered basil.