Cannellini Beans with Lemon, Roasted Red Peppers and Bacon

Very popular in Italy and especially Tuscany, Cannellini beans (also known as white kidney beans) are mild in flavor, and are related to the kidney bean. These beans are low-fat, high in fiber and provide a high quality of magnesium, fiber, iron and folate. They also have twice as much iron as beef. Cannellini beans are especially good in simmered dishes since they absorb the flavors of seasonings and the other foods with which they are cooked.

If you like this dish, then you might also want to try Cannellini Bean and Coconut Curry,  Pistou Soup, Rosemary Lamb with Roasted Potato and White Beans,  Cannellini Bean Dip.

Serves 6 as a side
recipe adapted from Fine Cooking
print this recipe

1 medium lemon, scrubbed
2 slices thick bacon, cut crosswise into thin strips
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons freshly chopped rosemary
1 large clove garlic, minced
1/8 teaspoon crushed red pepper flakes
2 15 oz. cans cannellini beans, rinsed and drained
3/4 cup salt-reduced chicken broth
2 jars of roasted red peppers, cut into small dice
freshly ground black pepper and sea salt

Zest half the lemon and use the juice from lemon half. In a saucepan over medium heat, cook the bacon with 1 tablespoon of oil, stirring occasionally until it renders most of its fat and starts to brown, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Remove the pan from the heat and add the rosemary, garlic, and red pepper flakes; cook, stirring the contents of the pan, until sizzling steadily and fragrant. Return the pan to medium heat and add the beans, chicken broth, roasted peppers and lemon zest. Bring to a boil; then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the broth thickens and the flavors meld, 10 to 15 minutes. Stir in 1 tablespoon of the lemon juice and 1/2 teaspoon pepper. Season to taste with more lemon juice or salt. Serve drizzled with the remaining 1 tablespoon olive oil and sprinkled with the bacon.  Serve with lamb chops or sausages.

The Culinary Chase’s Note: Beautiful, earthy flavors coming through thanks to the rosemary with a hint of heat from the red pepper flakes.

By The Glass Wine Tasting Note: I spend a lot of time in Tuscany and this dish transports me to a countryside trattoria where the food is simple and the wine even simpler. Forego the illustrious names of Brunello or even Chianti Classico and look for a simple Chianti with cherry like fruit flavours, light earthy and floral tones and bright perky acidity which will be in perfect company with this dish. One such wine is Frattoria Poggio Alloro Chianti. Made on a small farm in a bucolic setting outside of San Gimignano this wine is a showcase of the perfection of simplicity.