👨‍🍳 Instructions

1. 1

   Rinse the dried cannellini beans and soak them in plenty of cold water overnight, or use a quick soak method (boil for 2 minutes, then let sit covered for 1 hour). Drain and rinse.

   💡 Tip: Soaking helps beans cook more evenly and reduces cooking time.
2. 2

   Preheat oven to 160°C (320°F).

3. 3

   In an oven-safe pot or Dutch oven, sauté the diced pancetta over medium heat until it begins to render its fat and crisp up slightly.

4. 4

   Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly.

6. 6

   Add the drained beans, vegetable broth, sage leaves, and rosemary sprig to the pot. Stir to combine. Season lightly with salt and pepper (pancetta is already salty).

   💡 Tip: You can tie the herbs together with kitchen twine for easy removal later.
7. 7

   Bring the mixture to a simmer on the stovetop, then cover the pot tightly and transfer it to the preheated oven.

   💡 Tip: Ensure the liquid covers the beans; add more broth or water if needed.
8. 8

   Bake for approximately 1 hour and 15 minutes, or until the beans are tender. Remove the herb sprigs.

   💡 Tip: Check beans for tenderness; cooking time can vary.
9. 9

   Remove the lid for the last 15 minutes of baking to allow the top to slightly brown and thicken.

10. 10

    Drizzle with olive oil before serving. Adjust salt and pepper as needed.

    💡 Tip: Serve warm as a side dish or with crusty bread.