"These beans are one of my favorites. I love to prepare the beans in our wood-fired oven, but you can make them over a campfire or in a conventional oven with equally great results. Remember to drizzle some extra olive oil on each serving and garnish with parsley or a fresh garden vegetable." - Ted
4 cups vegetable or chicken stock
2 cups cranberry or cannelloni beans
3 tbsp garlic, chopped
1 cup celery, ½” dice
2 cups smoked pancetta, chopped
4 tbsp grated Parmigiano
2 cups onion, ½” dice
1 cup carrot, ½” dice
salt & pepper
2 Bay leaves
¼ cup Napa Valley Select Extra Virgin Olive Oil
Soak beans overnight in a generous amount of water. The following day, drain beans. In a Dutch oven or large saucepan, cover beans with fresh water and bring to a boil until beans are tender. Cover, remove from heat and set aside for 15-20 minutes. Drain again.
To the drained beans, add 4 cups of stock, vegetables, pancetta, Bay leaves, and salt and pepper. Taste and adjust seasonings. Bring to a boil. Reduce the liquid for 40 minutes.
Bring the “forno” or oven up to 350 degrees. Bake the beans for approximately 30 minutes, check and mix with wooden spatula.
Before serving, season to taste and add the Napa Valley Select extra virgin olive oil. Serve with bruschetta and side dish of meat.
*As taught by Chef Mariano Orlando at the Napa Valley Cooking School