Passata Baked Beans
Ditch the store-bought version and make homemade baked cannellini beans with crispy pancetta, rich passata, and tart balsamic vinegar.
Keywords
- Italian Food
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Cooking tools:
- Dutch oven
- Oven
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
Ingredients
- 6 ounces pancetta, diced
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 cup dark beer
- 1 cup DeLallo Passata Rich Tomato Purée
- 1/3 cup brown sugar
- ¼ cup DeLallo Balsamic Vinegar
- 3 tablespoons mild-flavored molasses
- 6 teaspoons DeLallo Dijon Mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 (15-ounce) cans DeLallo Cannellini Beans, drained
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