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Gratin of White Beans with Pancetta and Tomatoes

by in Jan 2006
Gratin of White Beans with Pancetta and Tomatoes
3 votes, 4.67 avg. rating (89% score)
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Total Time: 45

Yield: 6 to 8 servings

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  • 1 tablespoon extra-virgin olive oil, plus more for coating baking dish and drizzling
  • 2 ounces pancetta or slab bacon, cut into 1/2-inch dice
  • 1 medium onion, coarsely chopped
  • 3 cloves garlic, peeled and smashed
  • 1-1/2 cups canned white beans, preferably cannellini, drained and rinsed
  • 2 leafy sprigs fresh rosemary
  • 1 bay leaf
  • 1 cup water, or as needed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 14.5-ounce can tomatoes, coarsely chopped, with juice
  • 1/4 cup dried bread crumbs
  • 1/3 cup freshly grated Parmesan cheese


Preheat the oven to 350°. Coat a large gratin pan or baking dish with olive oil.

In a heavy saucepan over medium heat, combine 1 tablespoon olive oil and pancetta or bacon. Cook, stirring frequently, until the meat begins to render its fat, about 5 minutes. Add onion and garlic, stir to coat, and saut

Updated Friday, December 23rd, 2005

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2 Responses to Gratin of White Beans with Pancetta and Tomatoes

  1. Carol Dick January 19, 2006 at 3:46 pm #

    I made this starting with dry beans which I soaked because it was a central dish for a holiday party and canned beans didn’t seem good enough. The guests loved it. I used great northern beans. Also kept the rosemary and bay leaf in throughout the cooking though the recipe indicates they’re removed almost as soon as they are added. Delicious food.

  2. deborah Williams December 8, 2006 at 5:41 pm #

    Made this and used it as a “sauce” over cooked spaghetti squash. It’s great as an appetizer topping on crostini or toasted bread. I brought it to work for lunch . . . it’s really terrific!

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