Creamy White Beans With Pecorino and Pancetta Recipe (2024)

This was truly greater than the sum of its parts. I sautéed baby kale with the garlic and pancetta before adding in the beans, to add some more green to the dish.

How on earth does a dish come together this quickly and still taste so good. Absolutely loved it. To be fair, I was missing a key ingredient (pancetta or bacon) but proceeded anyway with little chunks of ground pork sausage because I couldn’t wait. Using a higher heat at first to make the outside of the pork a bit crispy, then lowering the heat and proceeding as written. Can’t wait to make again — but the proper way, with pancetta

These beans are bangin. No notes.

Don't know what's wrong with my Dutch oven, but I can't add garlic to a hot one for 5 whole minutes. More like 90 seconds. I've made this recipe for years, adding kale, red pepper flakes and a splash of white wine before the beans go in. Eats rich, costs little, reminds of an autumn day in Italy.

Cooking for one, I scaled this down for a single can of beans but didn't fret too much about measuring the other ingredients. "Less than half" is a good working definition of one third in this type of dish. It turned out delicious and only barely over salted. The lemon juice is important.

Cooked a pot of white beans* with the intention of making ribollita. I had the cooked beans added to sauteed pancetta, garlic, diced fennel, onion and carrot on the stove, but the volume was too much allow adding broth to make a soup (and allow room for the kale as well). So dinner was a bowl of these beans with grated parmesan on top. Wonderful combination. Leftovers will become ribollita. *Buy good quality beans: I used Rancho Gordo Marcella beans and highly recommend them.

Cooked exactly as described except fried up some sage leaves in olive oil and added those and some minced lemon confit as the garnish along with extra olive oil, black pepper, and pecorino. So quick, so delicious.

To those having issues with emulsifying - try pouring the (very) hot water onto the (finely grated) cheese before adding to the beans.

this is a keeper! it’s just me, so i scaled down and subbed with what i had: 1 can beans1 ounce guanciale2 garlic cloves1 tablespoon lemon juicean ounce or so of grated reg parmhad some fennel tea in the fridge; heated and subbed for watertossed in the handful of baby kale i found in the back of the fridge

We loved these. They turned out soup-ier than the recipe photo depicts, but this was no issue for us! My one caution is to add the lemon slowly, tasting as you go.

This is fantastic! I added a sprig of rosemary and a splash of white wine. Added a dash of EVVO into my bowl. Thank you!

I made this with butter beans that I cooked, and added kale as others suggested. Good flavor, but I think I missed out on the creaminess with the kale addition. Next time I'll prepare kale on the side.

Add thyme

Go easy on the lemon next time

THIS. DISH. I mean why can’t I give it another 5 stars every time I make it. IT’S THAT GOOD. This time I tripled the garlic, sliced up almost one full bunch of celery and sautéed it was the pancetta, added a sprig of rosemary and a tablespoon of better than bullion w the water and let it simmer away. One of the easiest, quickest, most delicious-est. MAKE IT. EAT IT.

Don’t put the garlic in with the bacon or else the garlic will fry with the bacon and turn bitter. Why not a little white wine?

Fabulous dish. Quick, perfect as written with room to play around if you choose to. Cooked up some Rancho Gordo Royal Corona beans that were buttery and so good, but I could definitely see canned beans working too. Added some sweet Italian sausage to up along with the pancetta. “Chefs Kiss.” Unpretentious and perfect for a subzero northern Vermont night.

In a skillet. use 6oz of thick bacon and throw in 5 big cloves of garlic thinly sliced. A table spoon of dried herbs - oregano, sage. Use any white beans, tinned cannellini beans is fine. 3 tins is for two people with a portion left over. Use lots of parm and then sprinkle toasted breadcrumbs and drizzle with olive oil. important: brown under the grill like a cassoulet. Side: hammer broccoli rabe with an anchovy and chili flakes. In summer, just serve the rabe like a salad. dress with good oil

Delicious! I might have added the butter beans too early because they got a little mushy. I might add them after I vigorously stir the pot. Excellent with toasted piece of sourdough and some peppery arugula

How could you make this with dried beans?

I followed the recipe exactly, except for using parmesan instead of pecorino cheese. It tasted good, but it was in now way "creamy." Did anyone else have the same result?

Home on Saturday night, scrounging about the kitchen for something to toss together. OMG! This hit the spot. DELICIOUS. Plopped on a bunch of fresh arugula. Spectacular.

The quality of the pancetta or bacon matters here. This is the second time I have made this, and the first time was lackluster. This time, it was delicious. I also find that using the beans from the pouch instead of the can leave it with a better texture.

This easy recipe is a keeper! My vegan daughter will use as a staple for the rest of her life. I started with a chopped red onion sauteed with the garlic. I subbed an 8.5 oz jar of sun dried tomatoes in herbs & olive oil for the pancetta and added a third can of beans to even things out. Added a little dry pepper flakes. Tasted good enough I didn't bother making a vegan parm. I will also make it as written for myself!

I really wanted to like this more, but sadly found it so-so. I definitely added more salt and has some leftover rustic Italian bread with it, but it was just too bland for us. I’ll stick with my Midwest ‘calico beans’ recipe. Darn it.