0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
5 min |
| Cook: |
20 min |
| Yield: |
2 to 4 servings |
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
5 min |
| Cook: |
20 min |
| Yield: |
2 to 4 servings |
Ingredients
- 1/4 cup/50 ml extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 3 ounces/90 g pancetta, large diced
- 2 fresh chile peppers, chopped
- 1 (19-ounce/540 ml) can cannellini beans, drained and rinsed
- Salt and freshly ground black pepper
- 1 to 2 cups/300 to 500 ml water
Instructions
- In a saucepan, heat the extra-virgin olive oil. Saute the garlic and add the pancetta and cook for 2 minutes. Add the chile peppers and cannellini beans, and stir. Allow to cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
356 |
| Total Fat |
20 g |
| Saturated Fat |
5 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
7 g |
| Sugar |
2 g |
| Protein |
13 g |
| Cholesterol |
14 mg |
| Sodium |
680 mg |
| Serving Size |
1 of 4 servings |
| Calories |
356 |
| Total Fat |
20 g |
| Saturated Fat |
5 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
7 g |
| Sugar |
2 g |
| Protein |
13 g |
| Cholesterol |
14 mg |
| Sodium |
680 mg |