Tuscan Bean Casserole

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                            FOOD FUNNY
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Here's a classic food funny from my buddy Donald Speer:

A friend gave me this recipe and said, "You just can't beat it."
There must be something wrong with her - I can't even eat it!
I followed her recipe exactly, line by line,
But I ran out of lemon juice, so I used a little wine.
I didn't have paprika so I used another spice.
I didn't have potatoes so I substituted rice.
I didn't have tomato sauce so I used tomato paste;
(A whole can, not a half can; I don't believe in waste).
I just don't know what's wrong but I know that I must
Watch out for this weird woman - her recipes I can't trust!

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                            TODAY'S RECIPE
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Here is a quick and easy version of a timeless Italian classic.

Tuscan Bean Casserole

1/2 cup (125 ml) diced pancetta or bacon (about 4 slices)
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 cans (15 oz, 425 g each) cannellini (white kidney) beans, rinsed and drained
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried sage
Salt and freshly ground pepper to taste
2 tsp (10 ml) balsamic or red wine vinegar
Freshly grated Parmesan cheese for garnish

Saute the pancetta, onion, and garlic in a large, heavy pot with a cover
(Dutch oven) over moderate heat until the pancetta is crisp and the
vegetables are tender but not brown, about 5 minutes. Add the beans,
tomatoes, parsley, sage, salt, and pepper and stir to combine. Bake
covered in a preheated 350F (180C) oven until bubbly, about 30 minutes.
Stir in the vinegar immediately before serving and garnish with Parmesan cheese.
Serves 4 to 6.
Received on Sun Feb 21 16:47:12 2010